LibreRecipes

Pasta with Chicken, Pancetta and Vegetables

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2 pancetta slices or bacon slices, chopped

1 large onion, halved, sliced

2 carrots, peeled, cut into 2x1/4-inch sticks

1 large red bell pepper, cut into 2x1/4-inch sticks

2 garlic cloves, minced

8 ounces skinless boneless chicken breasts, sliced crosswise

4 plum tomatoes, chopped

1 1/2 cups canned chicken broth

2 tablespoons chopped fresh oregano

1/4 cup chopped fresh parsley

8 ounces spaghettini, freshly cooked

Sauté pancetta in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add onion to skillet; sauté 5 minutes. Add carrots, bell pepper and garlic; sauté vegetables until crisp-tender, about 5 minutes. Stir in chicken, tomatoes, broth and oregano; simmer until chicken is cooked through, about 4 minutes. Stir in parsley and pancetta. Season with salt and pepper. Toss pasta with chicken mixture.