Pancetta, Chicken and Mushroom Tagliatelle
Pancetta, Chicken and Mushroom Tagliatelle, a delicious pasta dish for a quick and easy dinner. It's a hearty and filling pasta dish that makes an excellent option for a mid week meal for the whole family.
Servings: 4 people
Calories: 354kcal
Ingredients
- 200 g pancetta
- 2 cups closed-cup mushrooms
- 250 g ground chicken
- 1 onion
- 2 cloves of garlic
- 1 tin chopped tomatoes
- 1 tablespoon tomato puree
- ½ cup chicken stock (broth)
- 1 teaspoon Italian herbs
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon olive oil
- 1 teaspoon butter
- 1 tablespoon chopped parsley
- ¼ packet of tagliatelle
Instructions
- Heat up the oil in a pan, add the butter and allow it to melt.
- Chop the onion and garlic, and add them to the pan.
- Cook for 2-3 minutes until the onion has soften, then add the sliced mushrooms, and leave to cook for 4-5 minutes until nicely browned, and all the liquid released.
- Add the pancetta, give it a good stir, and leave to cook until crispy.
- The ground chicken can now be added too, just give it a good stir until the meat is no longer pink.
- Add the chopped tomatoes, tomato puree, chicken broth, seasoning, and leave to cook with the lid on until the sauce is reduced.
- Meanwhile, cook the tagliatelle according to the packet instructions.
- When ready, drain the water, then add it to the pan with the sauce.
- Garnish with freshly-chopped parsley.
Notes
- Click on the US Customary link to see the measurements displayed in cups and ounces.
- The servings can be adjusted by clicking the number next to Servings.
Nutrition
Calories: 354kcal | Carbohydrates: 7g | Protein: 19g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 90mg | Sodium: 571mg | Potassium: 667mg | Fiber: 1g | Sugar: 2g | Vitamin A: 150IU | Vitamin C: 5.2mg | Calcium: 20mg | Iron: 1.4mg