Chicken, pancetta & pea pasta bake

Name: Chicken, pancetta & pea pasta bake
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Yield: 4
Ingredients: 130 g smoked pancetta lardons; 300 g smaller pasta shapes, such as mezzi rigatoni; 4 slower reared chicken thigh fillets; 500 ml fresh chicken stock; 1 tbsp essential white wine vinegar; 320 g frozen Essential Garden Peas; 2 Essential Little Gem Lettuces, cut into thick wedges; 30 g Parmigiano Reggiano, grated, plus extra to serve; 3 tbsp half fat crème fraîche; 25 g pack chives, finely chopped

The oven does all the work in this clever one-pot pasta. Flavour builds from the start, thanks to smoky pancetta and chicken thighs, while lettuce and peas braise gently in stock until tender.

4.5 out of 5 stars(2) Rate this recipe

High protein1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook50 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

½ x 130g smoked pancetta lardons
300g smaller pasta shapes, such as mezzi rigatoni
4 slower reared chicken thigh fillets
500ml fresh chicken stock
1 tbsp essential white wine vinegar
320g frozen Essential Garden Peas
2 Essential Little Gem Lettuces, cut into thick wedges
30g Parmigiano Reggiano, grated, plus extra to serve
3 tbsp half fat crème fraîche
⅓ x 25g pack chives, finely chopped

Preheat the oven to 200˚C, gas mark 6. Put the pancetta into 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.
Check that the chicken is thoroughly cooked with no pink meat and juices that run clear, then transfer to a board. Mix the vinegar, peas and lettuce into the tin. Bake, uncovered, for 5-8 minutes, until the lettuce wilts. Meanwhile, shred the chicken with two forks.
Remove the tin from the oven. Stir in the chicken, cheese, crème fraîche and most of the chives, then season. Top with more cheese, the remaining chives and plenty of black pepper, then serve.

Typical values per serving when made using specific products in recipe