Sicilian Chicken and Chestnut Fettuccine with Crispy Pancetta
Rated 5.0 stars by 1 users
Servings
3 - 4
Ingredients
- 12 oz fettuccine (regular or roasted garlic basil)
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
-
4 oz pancetta, diced
-
3 tablespoons extra-virgin olive oil
- 4 cloves garlic, sliced
- 8 oz cooked chestnuts (vacuum-packed or jarred), roughly chopped
-
1 cup chicken stock
- Zest of 1 lemon
- 2 tablespoons butter
- 1/2 cup grated Pecorino Romano or Parmesan
- Salt and pepper
Directions
Cook pasta in salted water until al dente. Reserve 1 cup pasta water before draining.
In a large skillet, cook pancetta until crispy. Remove and set aside, leaving 1 tablespoon fat in the pan.
Add 1 tablespoon olive oil, season chicken with salt and pepper, and sear until golden and cooked through. Remove and set aside.
Add remaining olive oil and garlic to the pan. Sauté 1 minute, then add lemon zest.
Pour in stock, let reduce by one-third (about 5 minutes).
Stir in butter until melted. Return chicken and pancetta to the pan. Add chestnuts and stir until everything is warmed through.
Add pasta and toss, adding reserved pasta water as needed to create a silky sauce.
Remove from heat, stir in cheese. Season to taste and serve immediately.