Angel Hair Pasta with Chicken
Angel Hair Pasta with Chicken can be whipped up for a mid week meal using rotisserie or leftover chicken, crunchy pine nuts and salty pancetta bacon.
- 11/2 cups cooked chicken
- 1 package of Pancetta
- 3 ounce package of pine nuts
- 1 tablespoon red pepper flakes
- 1/4 cup Parmesan herb panko breadcrumbs
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/4 cup chicken broth
- 1/4 cup reserved pasta water
- 1/3 box angel hair pasta
- Shaved Parmesan cheese
- Salt and pepper
Cook the angel hair pasta according to package directions. Reserve the pasta water then drain.
In a skillet over medium heat, fry the pancetta for about 2 minutes. Add the chopped chicken and continue cooking another minute. Sprinkle in the pine nuts and stir constantly until golden brown. Be careful not to burn the pine nuts. Sprinkle in the red pepper flakes, Panko breadcrumbs, salt, pepper, butter and olive oil.
Add the drained pasta and pour in the chicken broth and reserved pasta water slowly, adding only enough as needed. Stir to incorporate all the ingredients. Top each plate with shaved Parmesan cheese.