Farfalle with chicken, asparagus & pancetta

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1. Trim the asparagus and cut into short lengths on the diagonal - keep the tips separate. (If you like, peel the stems to give a more vibrant colour when cooked.) Cook the stems in salted boiling water for about 4 minutes, then add the tips and cook for 1 minute more. Drain and refresh under cold running water.
2. Peel the lemons with a serrated knife, remove all the white pith, then cut into segments by slicing each side of the pieces of membrane. Now cut the segments into small pieces (flick out any pips) and put them in a bowl with any juice. Grill the pancetta for 3-4 minutes until crisp - keep an eye on it because it can burn easily.
3. Meanwhile cook the pasta in plenty of well-salted boiling water until al dente.While it's cooking, put the butter and half the cream in a large pan and let them bubble together over a low heat for 2-3 minutes until thickened slightly. Tip in the lemon segments and juice, the chicken, asparagus and a few pinches of salt. Turn off the heat.
4. Drain the pasta and add it to the contents of the pan along with the rest of the cream. Toss well, adding black pepper and nutmeg to taste, and the grated parmesan. Toss again, top with the pancetta and serve immediately.

Per serving for six

740 kcalories, protein 32g, carbohydrate 67g, fat 40 g, saturated fat 23g, fibre 4g, salt 1.13 g

'I don't normally go for creamy pasta sauces, but the lemon juice really cut through the richness. The textures of the pancetta and asparagus made a great contrast.'

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• lucybrown

  09 January 2008

  lucybrown rated this recipe

  

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• julie

  17 February 2008

  julie commented on this recipe

  i made this for valentine,s day and it was very tasty and easy, i,d definitely make it again.

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• Kay

  23 April 2008

  Kay rated and commented on this recipe

  

  This is very quick to put together and cook, and tastes as good as a meal in an Italian restaurant! I have made it several times for friends and also made it vegetarian by cutting out the pancetta and adding mushrooms.

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• Hell

  08 May 2008

  Hell rated and commented on this recipe

  

  This is a great dish - easy to do and really yummy. I will defo be making this again very soon

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• Barbara

  14 August 2008

  Barbara rated and commented on this recipe

  

  What a quick and really tasty recipe. Have made it several times - it easily feeds up to 8 - and it has been a hit with everyone.

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• bengal-mad

  29 July 2009

  bengal-mad rated and commented on this recipe

  

  I've made this a couple of times now and it's lovely, my children enjoy it too. Instead of using Pancetta I flatten and grill streaky bacon and I personally think 2 lemons is far too much, so I just squeezed the juice of half a lemon in at the end.

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• chub

  20 September 2009

  chub rated and commented on this recipe

  

  I loved this recipe used bacon as I didnt have pancetta and worked really well. Love Love LOve

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Ingredients

• 500g asparagus
• 2 lemons
• 100g thinly sliced pancetta
• 500g farfalle
• 50g butter
• 284ml carton double cream
• 2 cooked skinless, boneless chicken breasts (about 250g/9oz total weight), torn into strips
• a few gratings of fresh nutmeg
• 50g parmesan , freshly grated, plus extra for serving

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Difficulty and servings

Serves 4 - 6

Preparation and cooking times

Prep 30 40 mins

Ingredients

• 500g asparagus
• 2 lemons
• 100g thinly sliced pancetta
• 500g farfalle
• 50g butter
• 284ml carton double cream
• 2 cooked skinless, boneless chicken breasts (about 250g/9oz total weight), torn into strips
• a few gratings of fresh nutmeg
• 50g parmesan , freshly grated, plus extra for serving

Per serving for six

740 kcalories, protein 32g, carbohydrate 67g, fat 40 g, saturated fat 23g, fibre 4g, salt 1.13 g

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