Roast chicken pasta with portobello mushrooms, pancetta and parmesan cream
By: Merrilees Parker From: Good Food Bites
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Roast chicken pasta with portobello mushrooms, pancetta and parmesan cream
- Prep time:
- 15 mins
- Cook time:
- 10 mins
- Serves:
- 2
Pasta takes on a luxurious touch in Merrilees Parker's recipe for spaghetti with a tasty creamy sauce - great comfort eating
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Ingredients
- 150ml double cream
- piece of Parmesan rind
- 85g Pancetta, or smoked bacon, sliced, rind removed finely sliced and reserved
- sea salt, and freshly ground black pepper
- 200g spaghetti, or linguine
- 2 tbsp light Olive oil
- 100g Portobello or field mushrooms, sliced
- 140g chicken, left-over roast
- 50g mixed leaves, (rocket or spinach), roughly chopped
- 2 tbsp Parmesan, freshly grated
Method
1. Place the cream, Parmesan cheese and bacon rind in a medium, heavy-based saucepan. Bring to a gentle bubble and reduce for 5-6 minutes.2. Meanwhile, bring a large pan of salted water to the boil. Add in the spaghetti and cook for 4-5 minutes or until al-dente. Drain.
3. Meanwhile, heat a large, heavy-based frying pan or wok. Add in 1 tablespoon of olive oil and then the pancetta. Fry briskly, stirring often, until the pancetta is crispy.
4. Add in the remaining olive oil and the mushrooms and fry, stirring, for 2-3 minutes.
5. Add in the drained spaghetti and toss well. Strain the reduced cream into the pan and add in the cooked chicken.
6. Season well with sea salt and freshly ground black pepper and toss thoroughly again.
7. Toss in the mixed leaves, divide among 2 warmed deep bowls, sprinkle with Parmesan and serve at once.
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Latest Comment
Really lovely simple meal. I used half fat creme fraiche instead of double creme to be healthier and added chopped parsley. Great to heat up for lunch too the next day!