Farfalle with chicken, asparagus & pancetta

Farfalle with chicken, asparagus & pancetta

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(28 ratings)

Prep: 30 mins - 40 mins Ready in 40 minutes

More effort

Serves 4 - 6
Invite some friends over and wow them with this delectable, creamy dish

Nutrition and extra info

Nutrition: per serving for six

  • kcal740
  • fat40g
  • saturates23g
  • carbs67g
  • sugars0g
  • fibre4g
  • protein32g
  • salt1.13g
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Ingredients

  • 500g asparagus
    Asparagus

    Asparagus

    a-spa-ra-gus

    Labour-intensive to grow, asparagus are the young shoots of a cultivated lily plant. They're…

  • 2 lemons
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 100g thinly sliced pancetta
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

  • 500g farfalle
  • 50g butter
    Butter

    Butter

    butt-err

    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 284ml carton double cream
  • 2 cooked skinless, boneless chicken breasts (about 250g/9oz total weight), torn into strips
    Turkey

    Turkey

    terk-ee

    While it's the traditional Christmas bird, turkey is good to eat all year round, though…

  • a few gratings of fresh nutmeg
    Nutmeg

    Nutmeg

    nut-meg

    One of the most useful of spices for both sweet and savoury

  • 50g parmesan, freshly grated, plus extra for serving
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

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.

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Comments, questions and tips

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balaton
26th Oct, 2010
4.05
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.
GVB
14th Jul, 2010
3.05
Delicious, creamy and simple. I only had pancetta cubes so I cooked them off and stirred them through.
mamarazzi's picture
mamarazzi
13th Jun, 2010
5.05
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.
mamarazzi's picture
mamarazzi
13th Jun, 2010
5.05
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.
rgoldson1982
20th Sep, 2009
5.05
I loved this recipe used bacon as I didnt have pancetta and worked really well. Love Love LOve
bengalcat
29th Jul, 2009
4.05
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.
barbaravokes
14th Aug, 2008
5.05
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.
hellsheaven
8th May, 2008
5.05
This is a great dish - easy to do and really yummy. I will defo be making this again very soon
laucat
23rd Apr, 2008
5.05
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.
jul34es's picture
jul34es
17th Feb, 2008
i made this for valentine,s day and it was very tasty and easy, i,d definitely make it again.

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