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Pancetta Pasta with Chicken & Asparagus

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INGREDIENTS

  • 8 oz. rotelle or penne pasta
  • 1 cup fresh asparagus, cut diagonally into 1-inch pieces
  • 1/2 cup chopped pancetta or bacon
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1 Tbsp. olive oil
  • 1 small red bell pepper, cut into strips
  • 1/2 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
 

DIRECTIONS

  • 1

    Cook pasta according to package directions.

  • 2

    Combine asparagus and 1 tablespoon water in microwave-safe bowl; cover. Microwave on HIGH 3 minutes or until asparagus is crisp-tender. Rinse with cool water and drain; set aside.

  • 3

    Cook pancetta in large skillet until slightly brown. Add onion and garlic; cook 5 minutes, stirring occasionally. Add oil, bell pepper, chicken, salt and pepper. Cook 5 minutes or until chicken is no longer pink, stirring frequently. Add half-and-half and asparagus; cook 2 minutes or until asparagus is heated through. Stir in Italian cheese until melted.

  • 4

    Toss pasta with chicken mixture; add basil. Transfer to serving plates; top with Parmesan and Romano cheese.

Pancetta Pasta with Chicken & Asparagus
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SUMMARY

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Yield: Serves: 4

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See Nutrition Facts

Serves: 4

Amount Per Serving

Calories 553

Total Fat 22.5g

Saturated Fat 9.1g

Trans Fat 6.3g

Polyunsaturated Fat 0.8g

Cholesterol 97mg

Sodium 773mg

Carbohydrates 53g

Protein 35g

Dietary Fiber 4g

Vitamin A 196%

Vitamin C 47%

Calcium 344%

Iron 3%