Farfalle with chicken, asparagus & pancetta

Farfalle with chicken, asparagus & pancetta

Invite some friends over and wow them with this delectable, creamy dish

Difficulty and servings

Moderately easy

Serves 4 - 6

Preperation and cooking times

Preparation time

Prep 30 40 mins

Ready in 40 minutes

Method

  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

Recipe from Good Food magazine, May 2003.

Taste team comment

'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.'

Latest comments and suggestions

  • 09 January 2008

    lucybrown rated this recipe

    5 stars

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  • 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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  • Binder photo Kay

    23 April 2008

    Kay rated and commented on this recipe

    5 stars

    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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  • 08 May 2008

    Hell'sBinder rated and commented on this recipe

    5 stars

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

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  • 14 August 2008

    Barbara rated and commented on this recipe

    5 stars

    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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Difficulty and servings

Moderately easy

Serves 4 - 6

Preperation and cooking times

Preparation time

Prep 30 40 mins

Ready in 40 minutes

Simple, smart supper

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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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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