Creamy Chicken and Pancetta Pasta with Roasted Peppers

Serves 4 Prep Time : 20 mins Cooking Time : 10 mins

1 pk sliced pancetta
4 tsp. olive oil
4 chicken breasts, cut into strips
2 cloves garlic, crushed
1 pk garlic and herb tagliatelle
3 tsp. basil pesto
150 ml dry white wine
500 ml whipping cream
1 jar roasted peppers
fresh basil


Lay the pancetta slices on a grill rack and cook under a medium grill until crispy. Allow to cool then crumble into bite size pieces.

Warm a deep frying pan or wok over a moderate heat with a little olive oil then fry the chicken with garlic, stirring frequently until cooked.

Add the peppers and stir well.

Meanwhile, cook the pasta in boiling, salted water with the remaining olive oil for 4-5 minutes.

Drain well then return to the pan and stir in the basil pesto. Keep warm.

Pour any excess oil off of the chicken then add the white wine. Bring to the boil and reduce by half.

Add the cream, bring back to the boil and then reduce the heat and simmer until the cream thickens.

Shred the basil leaves and stir into the chicken at the last minute along with the crumbled pancetta, season with black pepper.

To serve, roll the pasta around a carving fork and slide off into bowls. Pile the chicken next to the pasta and and garnish with any remaining basil leaves.