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Friday, 25 November 2016

Creamy Chicken And Pancetta Fusilli With A Garlic And Parsley Gratin...


How about trying  this Creamy Chicken and Pancetta Fusilli with a Garlic and Parsley Gratin?


Serves 4

Preparation time: 30mins, cooking time: 20mins


Ingredients:
  • 2 chicken breasts
  • 1tbsp extra virgin olive oil
  • 130g smoked pancetta cubes
  • 455g fusilli pasta
  • 360g Giovanni Rana’s Parmigiano Reggiano sauce
  • 1 clove garlic, finely chopped
  • 2tbsp curly leaf parsley, finely chopped
  • 3tbsp panko breadcrumbs
  • Salt and pepper to season


Method:
  1. Preheat the oven to 200°C. Place the chicken breasts onto a baking tray lined with foil, drizzle with olive oil and season with salt and pepper. Bake in the oven for 10-15mins until the juices run clear and the meat fibres have set. Slice into bite sized pieces and set aside.
  2. In the meantime, cook the pancetta in a frying pan until the fat has melted and it is crispy and golden.
  3. Cook the pasta according to packet instructions. Mix through Giovanni Rana’s ‘Parmigiano Reggiano Sauce’ and the chicken and pancetta and pour into an oven proof dish.
  4. Mix the panko breadcrumbs with the chopped garlic and parsley and sprinkle on top of the pasta.
  5. Bake in the oven for approximately 20mins or until crisp and golden.


Recipe c/o PARMIGIANO-REGGIANO SAUCE and PESTO RECIPES from GIOVANNI RANA
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