Easy to prepare pasta dish with smoked chicken and pancetta served with a butter sauce, cherry tomatoes and pine nuts.
Ingredients
Quantity for 6 person(s)
750 g Capricci Pasta
2 Whole Smoked chicken breast
6 Whole Tuscany Pancetta slices
· 2 Whole Shallots
· Some Flat Leaf Parsley
· 50 g Pitted black olives
· 100 g Unsalted butter
· 50 g Frozen peas
· 2 Whole Garlic cloves
· Drizzle of Olive oil
· 15 cl Dry white wine
· Salt & Pepper
· 150 g Cherry tomatoes
30 g Pine kernels
Recipe method
· Preheat the oven to 180'C.
Peel and finely dice the shallots and the garlic.
Pick the leaves from parsley and chop them finely.
· Chop the black olives.
· Cut the cherry tomatoes into halves.
Thinly slice the smoked chicken.
· Place the pancetta slices between two baking trays and bake in the oven for 10 minutes or until crispy.
· Place the pine nuts on separate baking sheet and cook for 7 minutes or until golden brown.
Cook the pasta in boiling water for 10 minutes or until soft.
For the sauce
Heat a sauce pan and add the olive oil
Cook the diced shallots until golden brown
Season with salt.
Add the garlic, cherry tomatoes, black olives, sliced chicken and cook for a further 2 minutes.
Add the white wine reduce by half.
Whisk in the butter to make the sauce and add the peas and cooked capricci
Stir well and allow to come to boil.
Add the parsley and pine nuts
Serve while hot with slithers of crispy pancetta
Recipe courtesy of : http://www.atelierdeschefs.co.uk/
