Easy, delicious pasta with plenty of flavour. Juicy chicken, pancetta, mushrooms and Tenderstem broccoli, tossed in a wonderful marinade of oil, sun-dried tomatoes, basil, garlic and Parmesan.
Very simple to make, lovely and unfussy in style, with flavours that complement each other beautifully.
If you can’t get hold of Tenderstem broccoli (Bimi), use small broccoli florets, and perhaps even mix in a few fresh green asparagus spears – if you happen to have some to hand.
Easy, tasty pasta dishes are among my favourite things to eat – and most importantly, they are packed with flavour despite the short cooking time.
Pasta with chicken, mushrooms and pancetta
Recipe for a wonderfully tasty pasta packed with fresh vegetables, sun-dried tomatoes and Parmesan.
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Ingredients
- 400 g pasta
- 400 g chicken breast, cut into large chunks
- 100 g pancetta, cut into small cubes
- 1 onion, finely chopped
- 200 g chestnut mushrooms, sliced
- 175 g Tenderstem broccoli, cut into smaller florets
- 80 g fresh spinach
- 100 g sun-dried tomatoes, cut into strips
- 80 g Parmesan, finely grated
- 3 cloves garlic, grated or crushed
- 1 handful basil, roughly chopped
- 100 ml good olive oil (or, even better, the oil from the sun-dried tomatoes)
- Salt and pepper
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Method
- Pour the oil into a bowl and mix it with the sun-dried tomatoes, garlic and basil, and season with salt and pepper. Set the mixture aside.
- Heat a frying pan over a medium heat and fry the pancetta until crisp and golden. Set it aside on a plate.
- In the same pan, fry the chicken until golden in the fat from the pancetta. Season with a little salt and freshly ground pepper. Set the chicken aside with the pancetta.Meanwhile, cook the pasta until al dente and reserve a little of the pasta water.
- Fry the mushrooms until they are golden and have released their liquid, then add the onion and fry until translucent, a couple of minutes.
- Add the Tenderstem broccoli and fry for a couple of minutes before adding the chicken, pancetta and the oil mixture with the sun-dried tomatoes, and heat through for another couple of minutes.
- Add the pasta, ideally lifting it straight from the pot so a little pasta water comes with it, and toss it with the other ingredients in the pan.
- Scatter over the Parmesan, then toss the spinach through the pasta and heat until the spinach has wilted.
- Season to taste with salt and pepper, and serve with fresh basil on top and extra Parmesan on the side, if you like.
Nutrition
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Smager mega godt!
Hej Helle
Det er så dejligt at høre – tusind tak 🙂
Warm wishes, Dianna