Pasta with Chicken, Pancetta and Vegetables |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
2 pancetta slices or bacon slices, chopped |
1 large onion, halved, sliced |
2 carrots, peeled, cut into 2x1/4-inch sticks |
1 large red bell pepper, cut into 2x1/4-inch sticks |
2 garlic cloves, minced |
8 ounces skinless boneless chicken breasts, sliced crosswise |
4 plum tomatoes, chopped |
1 1/2 cups canned chicken broth |
2 tablespoons chopped fresh oregano |
1/4 cup chopped fresh parsley |
8 ounces spaghettini, freshly cooked |
Directions:
1. Sauté pancetta in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add onion to skillet; sauté 5 minutes. Add carrots, bell pepper and garlic; sauté vegetables until crisp-tender, about 5 minutes. Stir in chicken, tomatoes, broth and oregano; simmer until chicken is cooked through, about 4 minutes. Stir in parsley and pancetta. Season with salt and pepper. Toss pasta with chicken mixture.
2. Per serving: calories, 254; total fat, 4 g; saturated fat, 1 g; cholesterol, 19 mg. Nutritional analysis provided by Self
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