Herb and Garlic Chicken, Pancetta and Broccoli Pasta is a long name for a recipe, however, this is one Chicken Pasta dish that will not linger long on your plate. This easy pasta dish has the best of everything in it: chicken tenders, crispy pancetta, shiitake mushrooms, broccoli, onion and peas.
I had the chance to try Philadelphia Herb and Garlic Cooking Creme for the first time thanks to a lovely coupon and the incentive to create new recipes. It is the perfect sauce to bring all of these wonderful ingredients together into a fresh and delicious meal that is ready in minutes.
Herb and Garlic Chicken, Pancetta and Broccoli Pasta
CHEF TALK: There are times when a pasta dish is just the thing for dinner and this recipe for Herb and Garlic Chicken, Pancetta and Broccoli Pasta is a winner. It is very versatile, as you will see from the options I have provided in the recipe. For a variation on this pasta dish, feel free to add any vegetable that you may have on hand. It is delicious with a little sautéed zucchini or even those odd bits of crisper odds and ends. I like adding diced mixed bell pepper, tiny grape tomatoes or strips of sun-dried tomato to the pasta dish. In order to adapt this dish easily into a gluten-free version, substitute gluten-free pasta.
For a grain free version, try spaghetti squash on the side instead of pasta. I have even used leftover roasted chicken, cut into pieces and added at the end of the cooking process to rewarm in the pasta. There are endless possibilities.
Cook Time: 10 min.
Preparation time: 15 min.
Yield: 6 servings
- 2 slices pancetta (1/4 inch thick), cut into small dice (or 3 -4 slices bacon)
- 6 ounces corkscrew or penne pasta, regular or gluten-free pasta
- 1 medium crown of broccoli, separated into florets (about 6 oz.)
- 1/2 cup frozen peas, optional
- 1 medium-sized onion, cut into dice or sliced
- 6 shiitake or cremini mushrooms, stem removed, sliced thinly
- 8 chicken tenders or 2 boneless, skinless chicken breasts, cut into bite sized pieces (about 250 g)
- 2 cups fresh baby spinach, rinsed and dried
- 1/2 teaspoon fine sea salt (or to taste)
- 1/4 teaspoon freshly ground pepper (or to taste)
- 2 tablespoons olive oil or butter, whatever is your preference
- 1/2 container Philadelphia Herb and Garlic Cooking Creme (or more if necessary)
- 1/4 cup freshly grated Parmesan Cheese for the top
- In a pot of boiling water, add a handful of salt and then add the dry pasta. Cook for five minutes (or a few minutes less than the recommended manufacturers directions).
- After five minutes has passed, add the broccoli florets and blanch with the pasta. The pasta should take approximately two more minutes to reach al dente stage. Drain both the pasta and broccoli, reserving some of the liquid. Stir the frozen peas into the hot pasta and broccoli mixture.
- In a fry pan, cook the diced pancetta until crispy. Remove from the pan and set aside.
- Add 1 tablespoon olive oil or butter to the fry pan and then add the sliced onion to the fry pan and stir until the onion starts to take on a golden colour.
- Add the shiitake mushrooms and stir until the mushrooms are cooked. Remove the onion and the mushrooms to the same bowl as the pancetta and set aside.
- Add an additional tablespoon of olive oil or butter to the pan and add the chicken pieces. Season them well with salt and pepper and sauté the chicken until golden brown.
- Add the pancetta and the vegetable mixture back into the fry pan with the chicken, together with the cooked pasta, blanched broccoli, and pea mixture.
- Add 1/2 container Philadelphia Herb and Garlic Cooking Creme and stir to combine. If necessary, add a bit of the reserved liquid from the pasta to loosen the sauce.
- Stir the fresh baby spinach into the hot pasta dish – the spinach will wilt but remain bright green.
- Serve in warmed bowls, garnished with Parmesan Cheese on top and freshly ground black pepper.
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