Amazing Chicken with Pancetta, Mushrooms, Tomatoes, and White Wine over Fusilli Pasta - Recipe.
Updated: Jun 3, 2021
Ya’Eat Cooking Channel
Recipe Servings: 2| Prep Time 10 minutes | Cooking Time 10 minutes
Today we will be making Chicken with Pancetta, Mushrooms, Tomatoes, and White Wine over Fusilli Pasta - Recipe.
This Chicken with Pancetta, Mushrooms, and Tomatoes over Fusilli Pasta recipe will impress you, your family members, friends, and guests. Don't miss out on this quick and easy recipe that is sure to be a hit in your house. Join us for Episode-39 on #YaEat.
CHICKEN WITH PANCETTA, MUSHROOMS, AND TOMATOES INGREDIENTS
4 Chicken Thighs (Skinless/Boneless)
4 oz. Pancetta (Diced)
1 ½ Cups of White Mushrooms (Sliced)
1 Cup White Wine
2 oz. Salted Butter
1 ½ Cups Chicken Stock
3 oz. Extra Virgin Olive Oil - (more if needed)
3 Large Garlic Cloves
1 Cup Teardrop Tomatoes
1 tbsp. Fresh Parsley
1 tbsp. Flour
Salt and Pepper to taste
½ lb. Fusilli Pasta
2 qt. Water with 1 tbsp. of Salt (for pasta)
CHICKEN WITH PANCETTA, MUSHROOMS, AND TOMATOES COOKING INSTRUCTIONS
Start by heating up a pot of water for your pasta and add a tablespoon of salt to the water.
Wash Mushrooms and set aside.
Peel garlic and leave whole, you can cut them in half or quarters if they are large.
Place Oil and Garlic into the pan and lightly brown the garlic, remove and set aside.
While your garlic is browning you can start cleaning and trimming the Chicken Thighs.
Cut Chicken into bite sized portions, place in a bowl and add Salt, Pepper and Flour and mix well.
After removing the garlic, add the pancetta and cook well done, remove from the pan and set aside.
After removing the pancetta, add the chicken to the pan and brown nicely on high heat and sir once and and while. We want some chicken trimmings to stick to the pan so that when we can deglaze the pan with the white wine, we will extract all of those flavors.
While the chicken is cooking you can prep and slice mushrooms, cut tomatoes in half and chop onion.
After removing chicken, add onion and cook on low heat for about 3 minutes, and add mushrooms. Keep an eye on the pan and the trimmings and that they do not burn and remain a brownish color.
Cook the mushrooms for about 2 minutes.
Turn up heat and add white wine and deglaze the pan and reduce wine to half.
Add Chicken Stock, Butter, Thyme, and Tomatoes..
Add back to the pan, Chicken, Pancetta, Garlic and simmer for about 5 minutes.
Adjust seasoning with salt and pepper.
Cook your pasta Al Dente and add to a bowl, and add some chicken and sauce to the bowl and toss around.
Place on a plate, and make it look nice and finish with a sprig of Thyme and Fresh Chopped Parsley.
You are done... Nice Job and Enjoy 😊