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Chicken, Pancetta and Mushroom pasta

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Preparation Time: 10 minutes
Cooking time: 25 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 2
This recipe has been visited 4582 times

Ingredients:

Metric Imperial

100 gm(s) Mushrooms

1 Clove of garlic

A few leaves of Basil

100 gm(s) Pancetta

1 tbsp(s) Plain flour

2 Boneless Chicken Thighs

Half a glass of white wine

4 tbsp(s) Creme Fraiche

1 Onion

This is a tasty, warming pasta dish which I made up from leftovers in the fridge but I think is good enough for restaurants!

Posted by: jonny74 on 26 October 2007

Click here to view jonny74's Cookery Book

Cooking Steps:

Firstly chop up the onion and garlic and soften in a pan with some olive oil and butter. Chop up each thigh into 3 or 4 pieces and add to the onions, making sure each is coated with the oily butter. Give these about 8 minutes until they are pretty much cooked through then add the pancetta and turn the heat up slightly so it frys off nicely. Once the pancetta is cooked, this only takes 2-3 minutes, sprinkle in the flour and cook off for 1 minute. Meanwhile chop up the mushrooms, I like to do them into quarters and add them into the pan. Give the mushrooms a couple of minutes then add in the white wine and reduce this until you have a nice thick liquid base. Once reduced add the crème fraiche and basil cook for a further 2 minutes and season to taste. Serve with your favourite pasta but I think it goes well with penne.