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

Preparation 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.

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Latest comments and suggestions

Results 1-20

  • Binder photo lucybrown

    09 January 2008

    lucybrown rated this recipe

    5 stars

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  • Binder photo 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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  • 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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  • Binder photo hellsk

    08 May 2008

    hellsk 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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  • Binder photo Barbara

    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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  • Binder photo bengal-mad

    29 July 2009

    bengal-mad rated and commented on this recipe

    4 stars

    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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  • Binder photo chub

    20 September 2009

    chub rated and commented on this recipe

    5 stars

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

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  • Binder photo Malin Wijeratna

    07 January 2010

    Malin Wijeratna rated this recipe

    3 stars

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  • Binder photo melody2009

    22 January 2010

    melody2009 rated this recipe

    5 stars

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  • Binder photo MrsEJ

    17 February 2010

    MrsEJ rated this recipe

    3 stars

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  • Binder photo mamarazzi

    13 June 2010

    mamarazzi commented on this recipe

    Family enjoyed it, even the kids, who are usually not so keen on asparagus. I replaced some of the cream with milk, so it was less heavy.

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  • Binder photo mamarazzi

    13 June 2010

    mamarazzi rated and commented on this recipe

    5 stars

    Family enjoyed it, even the kids, who are usually not so keen on asparagus. I replaced some of the cream with milk, so it was less heavy.

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  • Binder photo Gemma

    14 July 2010

    Gemma rated and commented on this recipe

    3 stars

    Delicious, creamy and simple. I only had pancetta cubes so I cooked them off and stirred them through.

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  • Binder photo Adri

    26 October 2010

    Adri rated and commented on this recipe

    4 stars

    Nice! But - too many pots to wash up - I like more topping, less pasta (easy to fix) - who on earth has time to mess around with lemon segments? Oh and I left out the butter.

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  • Binder photo Kitty's Nims

    29 May 2011

    Kitty's Nims rated and commented on this recipe

    5 stars

    this is a great Saturday tea, a little bit of work, something special but still ready within the time it takes to cook the pasta if you have everything organised, I loved the lemon segments, suddenly getting that fresh, sour burst in your mouth along with the creamy cheesiness, I added broad beans (double podded) for some extra veg, will be putting this on the regular list :0)

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  • Binder photo Cristina

    29 May 2011

    Cristina rated and commented on this recipe

    4 stars

    Really like this recipe for an easy weekday meal. I used 1 lime and it was delicious!

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  • Binder photo Fluffy

    05 June 2011

    Fluffy rated this recipe

    4 stars

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  • Binder photo Kuifke

    10 June 2011

    Kuifke rated and commented on this recipe

    4 stars

    Can also be prepared with salmon. Or why not. With boiled eggs

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  • Binder photo Silmarillion

    04 November 2011

    Silmarillion rated and commented on this recipe

    5 stars

    A little fiddly to prepare (especially the lemon) but it MORE than makes up for this on taste. One of my absolute favourites. My other half declared that I should work in a restaurant as he polished off the last bits of pasta from his plate! I've made it a few times already, and will make it many times more.

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  • Binder photo akalacat

    17 June 2012

    akalacat rated this recipe

    5 stars

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Difficulty and servings

Moderately easy

Serves 4 - 6

Preparation 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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