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It had been a long day at work...a long ride home and I had no idea what I was going to do with my defrosted chicken. Hey, at least I remembered to defrost it. So I pulled stuff out of the fridge and threw it together


  • 2 cups cooked bow-tie pasta, water reserved
  • 5 boneless, skinless chicken thighs, cut into chunks
  • 4 oz diced pancetta
  • 1 medium white onion, sliced
  • 1 garlic clove, minced
  • 1/4 cup white wine
  • 1 cup pasta water served from cooked pasta
  • 1/4 cup parmesan cheese, shredded
  • 1/4 cup cream
  • Salt & Pepper to taste
  • 1/4 cup toasted pine nuts
  • Zest from one lemon
  • Parsley to garnish


  • Season the chicken in olive oil with some salt and pepper, until cooked through. Remove from pan and set aside, keeping warm.
  • Saute the pancetta and sliced onions until onions are beginning to caramelize. Add the garlic and saute for another minute
  • Deglaze the pan with the wine.
  • Add the pasta water and allow to reduce slightly. Stir in the parmesan cheese and cream, stirring until the cheese has melted
  • Season with salt and pepper to taste. Add your chicken, pine nuts and lemon zest and heat through
  • Serve over pasta and garnish with a little parsley

Categories: Dinner  Pasta  Poultry 
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