Tuscan Style Spaghetti with Chicken and Pancetta

As someone who cooks on a daily basis every once in a while I run into the “cooks” version of Writer’s Block and have absolutely no idea what to make for dinner and as any seasoned cook knows this can be very frustrating so when I ran into this particular issue tonight I turned to the Internet and searched for some inspiration and “what do you know”…. I found some.

I stole this particular recipe from Delish.com and I modified it ever so slightly and to say it was a hit would be an understatement so thank you Delish for the inspiration.

Here’s how we do this one.

Shopping list:

• 12 ounces of Spaghetti
• 1 pound boneless, skinless Chicken Breast – sliced into strips
• 6 ounces Pancetta – diced
• 2 tablespoons Olive Oil
• 3 Garlic cloves – finely chopped
• 5 ounces sliced Olives
• 2 cups Tomatoes – diced
• 3 cups Baby Spinach
• 1/2 cup Heavy Cream
• 1/3 cup fresh grated Parmesan
• Salt and Pepper to taste

Putting it all together:

1. In a large pot of salted water cook the pasta according to the package directions until al dente. Drain and reserve one cup of the pasta water.
2. In a large skillet heat the oil over medium high heat. Season the chicken with salt and pepper. Cook for approximately 5 minutes.
3. Add the Pancetta to the skillet and cook for about 6 minutes. Remove from the pan and drain half the fat.
4. To the skillet add the garlic, tomatoes, olives and spinach. Season with salt and pepper, then add the heavy cream, Parmesan and half a cup of pasta water and let simmer. Add the past and mix until well coated.
5. Add back the chicken and Pancetta, mix well and serve.

There you have it another “simple but tasty recipe for the grilling season and beyond.”

Until next time…..

                           Bon Appetit