Chicken, pancetta and pea pasta bake

Chicken, pancetta and pea pasta bake

In this clever traybake, the dry pasta goes straight into the roasting tin and cooks with everything else.

    • Serves4
    • CourseMain meal
    • Prepare5 mins
    • Cook50 mins
    • Total time55 mins
    • 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
    • 25g pack chives, finely chopped