Chicken Pancetta Linguine

ISS 5130 05379 1

This is a delicious, hardy pasta recipe that's hard not to love. It doesn't require too many ingredients, which makes making it a winning recipe in any home.

ISS 5130 05379 1
Yields4 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
 12 oz. linguine
 1 pinch kosher salt
 2 teaspoon extra virgin olive oil
 6 oz. pancetta, chopped
 3/4 lb. boneless skinless chicken breasts, sliced thin
 1 teaspoon ground pepper
 2 teaspoons oregano
 2 cloves minced garlic
 3/4 cup milk
 1 cup grated parmesan reggiano cheese, plus more for garnish
1

Fill a large pot with water and place over high heat. Add a pinch of salt and bring to a boil,

2

Add linguine and cook for roughly 8 minutes, or until past reaches desired texture.

3

Drain, reserving 1 cup pasta water, and return to pot.

4

In a large skillet over medium-high heat, add the extra virgin olive oil.

5

Add pancetta to the skillet, and cook until crispy, stirring occasionally. Remove from heat and set aside.

6

Add chicken to skillet and season generously with salt and pepper.

7

Add oregano and stir until coated. Cook chicken through, about 6 minutes per side. Transfer to a plate.

8

Add garlic to skillet and cook until fragrant.

9

Add milk, 1/2 cup reserved pasta water, and parmesan reggiano to skillet and bring to a simmer to let thicken, 2 to 3 minutes.

10

Add cooked linguine and toss until creamy, then add chicken and prosciutto and toss until combined.

11

NOTE: If mixture is too dry, add additional pasta water to loosen.

12

Garnish with additional cheese prior to serving.

Ingredients

 12 oz. linguine
 1 pinch kosher salt
 2 teaspoon extra virgin olive oil
 6 oz. pancetta, chopped
 3/4 lb. boneless skinless chicken breasts, sliced thin
 1 teaspoon ground pepper
 2 teaspoons oregano
 2 cloves minced garlic
 3/4 cup milk
 1 cup grated parmesan reggiano cheese, plus more for garnish

Directions

1

Fill a large pot with water and place over high heat. Add a pinch of salt and bring to a boil,

2

Add linguine and cook for roughly 8 minutes, or until past reaches desired texture.

3

Drain, reserving 1 cup pasta water, and return to pot.

4

In a large skillet over medium-high heat, add the extra virgin olive oil.

5

Add pancetta to the skillet, and cook until crispy, stirring occasionally. Remove from heat and set aside.

6

Add chicken to skillet and season generously with salt and pepper.

7

Add oregano and stir until coated. Cook chicken through, about 6 minutes per side. Transfer to a plate.

8

Add garlic to skillet and cook until fragrant.

9

Add milk, 1/2 cup reserved pasta water, and parmesan reggiano to skillet and bring to a simmer to let thicken, 2 to 3 minutes.

10

Add cooked linguine and toss until creamy, then add chicken and prosciutto and toss until combined.

11

NOTE: If mixture is too dry, add additional pasta water to loosen.

12

Garnish with additional cheese prior to serving.

Chicken Pancetta Linguine
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