Chicken, pancetta and pea pasta bake

Step by Step

Step 1

Preheat the oven to 200˚C, gas mark 6. Put the pancetta in a deep, flameproof roasting tin and cook in the oven for about 5 minutes until crisp. Meanwhile, put the kettle on. Carefully transfer the roasting tin to the hob over a medium heat. Stir the pasta into the pancetta, then add the chicken thighs, stock and 200ml boiling water, so the pasta is just submerged. Bring to the boil, take off the heat and cover tightly with foil. Transfer to the oven and bake for 30 minutes, stirring and turning the chicken halfway through.

Step 2

Lift the chicken onto a board. Mix the vinegar, peas and lettuce into the tin. Bake, uncovered, for 5-8 minutes, until the lettuce has wilted. Meanwhile, shred the chicken with two forks.

Step 3

Take the tin out of the oven; stir in the chicken, cheese, crème fraîche and most of the chives; season. Top with more cheese, the remaining chives and plenty of black pepper, then serve.

Ingredient

Parmigiano reggiano

30 grams 0.07 lbs
Chives

0.33 0.33
Half fat crème fraîche

3 tbsp 1.5 fl. ozs
Chicken thigh fillets

4 4
Chicken stock

500 mls 500 mls
Essential white wine vinegar

1 tbsp 0.5 fl. ozs
Essential little gem lettuces

2 2
Essential frozen peas

320 grams 0.71 lbs
No.1 ditaloni rigati pasta

300 grams 0.66 lbs
Smoked pancetta lardons

77 grams 0.17 lbs

Chicken, pancetta and pea pasta bake

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

How do you feel?

Related Recipe

Chipotle-roasted salmon with warm tomato salsa

Pan-fried chicken with apples & rosemary

Cheesy chicken & spinach pasta bake