Skip to main content

Penne with Chicken, Asparagus & Pancetta

   If you haven't been able to tell yet, I love pasta, with all my heart.
   It's honestly a problem, and when I meal plan, there are many times when I think to myself "you just had pasta last week, lets do meat and veggies instead."
   But this handy recipe combines meat, veggies and pasta, so I don't feel so bad about the ridiculous amount of pasta I eat in my life.


Ingredients
    8 ounces of penne
   12 ounces of asparagus, cut into 1 inch chunks
    8 thin slices pancetta
    2 large boneless, skinless chicken breasts, cut into 1/4 inch slices
    1/2 cup creme fraiche
    1/3 cup milk
    1/4 cup of basil pesto
    1/4 cup of pecorino cheese

Directions
   In a large pot, cook penne.
   When there is about 3 minutes left to cook the penne, add asparagus.
   In a large skillet, cook pancetta over medium heat. Once golden, remove with a slotted spoon.
   Increase heat to heat, and cook chicken in pancetta grease.
   Once chicken is cooked add, creme fraiche and milk, stirring mixture until liquid starts to boil.
   Remove from heat and add pesto and cheese.
   Once pasta and asparagus is done, add to mixture and top with cheese.

Changes I made!
    I am a writer, and not a well known one so I'm on a budget. I replaced creme fraiche with sour cream, and I asked my lovely deli people what cheaper cheese would work.
   Also, the pancetta I get is prediced, so the slicing didn't happened, and I used pancetta chunks, which created a more evened out salt bomb.


This recipe is from 100 Perfect Pairings.

Comments

Popular posts from this blog

"A Farewell to Arms" Mac N Cheese

    I love reading, so when I was given The Book Lovers Cook Book it was a dream come true.     I have a deep love for The Lost Generation, so this recipe sneaked in between a quote from Gertrude Stein, and a passage from Ernest Hemingway's "A Farewell to Arms" was a perfect start for me.     Ingredients     2 cups of uncooked macaroni     1/4 cup of butter     2 tbs of flour     2 cups of milk     8 oz of cream cheese, softened     2 tsp of Dijon mustard     1/2 tsp of salt     1/2 tsp of  pepper     8 oz of mild cheddar, grated     Chives Directions     Cook macaroni until tender, drain and set aside.     Melt butter in a sauce pan until it sizzles.     Stir in flour, and cook for at least 1 minute.     Continue cooking over medium heat and add milk, cream cheese, mustard, salt and peppe...

My Big Fat Greek Salad

    I dated a guy who's family is part Greek for years and loved the flavors his family introduced me to.     This large salad is great to for something light to eat, or if you used it the way I did: pre gotta-fit-in-this-dress diet. Ingredients     Dressing        3 tbs of red wine vinegar        1 tbs of Dijon mustard        3 cloves of garlic, minced        1 tsp of salt        1/2 tsp of black pepper        5 tbs of olive oil     Toppings        1 round pita bread        1 tbs of olive oil     Salad        1 head of iceberg lettuce        1 jar of marinated artichoke hearts, drained and halved        12 ounces of feta cheese        1 8 ounce can of garbanzo beans, drained and ri...

Curry, from Audrey

    This may be a surprise, but as a small town Midwest girl, I did not grow up eating curry. I don't think I ever even tried curry, until I moved to Iowa and worked a woman who lived in New York City for decades.     I was just learning how to cook, and I wanted other dishes to try and make. I asked her what I should learn how to make and without hesitating, she said curry.    So I went online to try and find a recipe, and did not care for it.    After looking at the recipe I realized it was because it had the cursed ingredient of peas in it, so I've been on a mission to find a pea less curry I like, and I found 2 recipes I wanted to try, and this is the first one I gave a shot. Ingredients     1 chicken breast     1 cup of flour     2 tbs of olive oil     1 cup of chicken broth     1 tps of mild curry     1 tps of strong curry     1 carrot, peeled and diced ...