Sicilian Chicken Fettuccine with Crispy Pancetta
3 - 4
Ingredients
- 12 oz fettuccin
- 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 mushrooms (cremini or baby bella), 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 the Pasta
Cook pasta in salted water until al dente. Reserve 1 cup pasta water before draining. Set aside
Prepare the Pancetta and Chicken
In a large skillet, cook pancetta until crispy. Remove and set aside, leaving 1 tablespoon fat in the pan. Add 1 tablespoon olive oil and season chicken with salt and pepper. Sear chicken until golden and cooked through. Remove and set aside
Build the Sauce
Add remaining olive oil and garlic to the pan. Sauté for 1 minute until fragrant. Add chopped mushrooms and cook for 4-5 minutes until golden and tender. Add lemon zest and stir. Pour in chicken stock and let reduce by one-third (about 5 minutes). Stir in butter until melted.
Combine Everything
Return chicken and pancetta to the pan. Add pasta and toss well. Add reserved pasta water as needed to create a silky sauce. Remove from heat and stir in grated cheese and fresh herbs. Season to taste with salt and pepper. Serve immediately.
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