Creamy pasta with chicken, pancetta and mushrooms
Recipe for an easy, delicious pasta with chicken, mushrooms and pancetta in a creamy sauce.
Servings 4 people
Ingredients
- 500 g pasta
- 450 g chicken, cut into bite-sized pieces
- 250 g mushrooms, sliced
- 2 handfuls fresh spinach
- 150 g pancetta - or bacon, diced
- 1 onion, finely chopped
- 3 cloves garlic, grated or crushed
- 100 g sun-dried tomatoes - drained weight
- 200 ml white wine
- 250 ml whipping cream (38% fat) or cooking cream
- 70 g parmesan, finely grated
- Salt and pepper
- Oil
Instructions
- Heat a little oil in a frying pan, brown the chicken and season with salt and pepper. The chicken should not be cooked through - it finishes cooking in the sauce later. Set the chicken aside.
- In the same pan, fry the pancetta until crisp and golden, adding a little more oil if needed.
- Add the mushrooms and fry over a high heat until the liquid has evaporated.
- Add the onion and garlic, turn down to a medium heat and fry until the onion is soft and translucent.
- Pour in the white wine and let it reduce slightly.
- Add the cream, sun-dried tomatoes, parmesan and chicken, and let it simmer over a medium heat until the sauce thickens - about 10 min.
- Meanwhile, cook the pasta until al dente - save a little of the cooking water in case the sauce needs loosening slightly.
- Season the sauce with salt and plenty of freshly ground pepper.
- Fold the spinach into the sauce along with the pasta and stir until the spinach has wilted.
- Adjust the consistency with a little cooking water if needed - and serve topped with parmesan and freshly ground pepper.