recipe: tomato basil pasta with chicken & pancetta

This recipe was kind of an accident, actually. I had found one online somewhere that had something to do with breadcrumb-stuffed oven-roasted tomatoes served over pasta with basil, pancetta, and olive oil… and when I went to start dinner, I realized that a) I was out of breadcrumbs (GAH!) and b) two of the large tomatoes I was going to bake in the oven were moldy. BOOHISS.

So! PLAN B: Improvise!

It turned out to be one of the best pasta dishes I’ve ever made. Who knew??! I substituted a few cans of diced tomatoes instead of the oven roasted ones, and then added some grilled diced chicken. So delicious.

recipe: tomato basil pasta with chicken & pancetta

 

Tomato Basil Pasta with Chicken and Pancetta
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Ingredients
  1. 3-4 boneless, skinless chicken breasts
  2. 1 box angel hair or spaghetti
  3. 3 ounces diced pancetta (or bacon if you can’t find pancetta)
  4. olive oil
  5. 2-3 cans diced tomatoes (depending on how tomato-y you like it!)
  6. 2 cloves garlic, minced
  7. balsamic vinegar
  8. handful of basil leaves, chopped
Instructions
  1. Brush chicken breasts with balsamic vinegar. Broil (15-25 minutes) or grill until cooked through. Slice into chunks and set aside (wrap in foil to keep warm if needed). Cook noodles according to package directions.
  2. Fry the pancetta in a skillet until browned and crisp. Transfer to a plate using a slotted spoon, leaving the rendered fat in the pan. Add 1-2 tablespoons olive oil and saute the garlic for a minute or two (careful it doesn’t burn!) Add the diced tomatoes and let it simmer a bit. Add the pancetta, then pour the mixture over the drained pasta and combine. Top with the diced chicken, then finish with grated parmesan cheese and ground black pepper, if desired.
jayesel http://jayesel.net/


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