Pasta with chicken, mushrooms and pancetta
Recipe for a wonderfully tasty pasta packed with fresh vegetables, sun-dried tomatoes and Parmesan.
Servings 4 people
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
Instructions
- 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.