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
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Cook pasta in salted water until al dente. Reserve 1 cup pasta water before draining. Set aside
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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
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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.
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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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