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77g smoked pancetta lardons
300g No.1 ditaloni rigati pasta
4 chicken thigh fillets
500ml fresh chicken stock
1 tbsp essential white wine vinegar
320g essential frozen peas
2 essential little gem lettuces, trimmed and cut into thick wedges
30g parmigiano reggiano, grated, plus extra to serve
3 tbsp half fat crème fraîche
⅓ 25g pack chives, finely chopped
Preheat the oven to 200˚C, gas mark 6. Put the pancetta in a deep, flameproof roasting tin and cook in the oven for about 5 minutes until crisp. Meanwhile, put the kettle on. Carefully transfer the roasting tin to the hob over a medium heat. Stir the pasta into the pancetta, then add the chicken thighs, stock and 200ml boiling water, so the pasta is just submerged. Bring to the boil, take off the heat and cover tightly with foil. Transfer to the oven and bake for 30 minutes, stirring and turning the chicken halfway through.
Lift the chicken onto a board. Mix the vinegar, peas and lettuce into the tin. Bake, uncovered, for 5-8 minutes, until the lettuce has wilted. Meanwhile, shred the chicken with two forks.
Take the tin out of the oven; stir in the chicken, cheese, crème fraîche and most of the chives; season. Top with more cheese, the remaining chives and plenty of black pepper, then serve.
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