Recipe information
Yield
Makes 6 servings
Ingredients
2 pancetta slices or bacon slices, chopped
1 large onion, halved, sliced
2 carrots, peeled, cut into 2x1/4-inch sticks
1 large red bell pepper, cut into 2x1/4-inch sticks
2 garlic cloves, minced
8 ounces skinless boneless chicken breasts, sliced crosswise
4 plum tomatoes, chopped
1 1/2 cups canned chicken broth
2 tablespoons chopped fresh oregano
1/4 cup chopped fresh parsley
8 ounces spaghettini, freshly cooked
Preparation
Sauté pancetta in large nonstick skillet over medium-high heat until crisp. Using slotted spoon, transfer to paper towels. Add onion to skillet; sauté 5 minutes. Add carrots, bell pepper and garlic; sauté vegetables until crisp-tender, about 5 minutes. Stir in chicken, tomatoes, broth and oregano; simmer until chicken is cooked through, about 4 minutes. Stir in parsley and pancetta. Season with salt and pepper. Toss pasta with chicken mixture.
Nutrition Per Serving
Per serving: calories
254; total fat
4 g; saturated fat
1 g; cholesterol
19 mg.
#### Nutritional analysis provided by Self
