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Why I Love This Recipe
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
Ingredients You'll Need
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