SOMA Living September 2021

RECIPE OF THE MONTH

ONE POT CREAMY CHICKEN PASTA Prep Time: 10 min • Cook Time: 40 min • Servings: 6 This one pot creamy chicken pasta is your ticket to weeknight winning. Or weekend winning. Or just straight up taste bud winning. Because this dish is the definition of winner, winner, chicken dinner. It is quick, it’s decadent, and it is stomach and soul satisfying. And did I mention that only one pot needs washing after dinner? Yup. One pot creamy chicken pasta is on the table in 40 min and will please everyone at the table.

INSTRUCTIONS

RECIPE NOTES

• Don’t have pancetta? Substitute 5-6 strips of bacon. • Don’t skip dredging the chicken in flour. Not only does it give the chicken a golden brown crust, it helps to thicken the sauce as it cooks. • Don’t over-cook the chicken! It will continue to cook after it’s mixed into the stock. • Any medium type pasta will work in this creamy chicken pasta. I love medium shells, but rotini, farfalle, or penne would be excellent substitutes. • When you deglaze with the white wine, be sure to scrape up all the browned bits for added flavor. • I keep this dish simple with just parsley, but torn basil leaves would also be delicious. • Leftovers? Reheat with an extra splash of cream and/or stock.

1. Heat the oil and lay the pancetta (if sliced) in a single layer in the bottom of dutch oven or large heavy bottomed pot. Cook over medium heat until crisp, turning over once. Remove the pancetta to a paper towel lined plate and leave the drippings in the pan. 2.Season the chicken on both sides with kosher salt and pepper and dredge in flour. Cook the chicken in the pancetta drippings over med/ high heat until cooked through, turning once (about 8-10 min). Remove the chicken to a plate. 3.Add the garlic to the pan and cook until golden and fragrant, about 2 min. Add a splash of olive oil if the pan is dry. 4.Deglaze the pan with the white wine, scraping the bottom of the pan. Cook until reduced by one half. 5.Add the stock and cream to the pan and season with kosher salt and pepper. Bring to a simmer. 6.Crumble the pancetta and slice the chicken into strips. Stir the pasta, pancetta, chicken, parsley, and red pepper flakes into the stock/ cream. Cover and cook for 10 min over medium heat. 7. Uncover and cook until the pasta is cooked al dente, 10-15 min. 8.Stir in the parmesan and top with a sprinkle of parsley and serve.

INGREDIENTS

3 1/2 cups chicken stock 1 cup heavy cream 10 oz dried pasta (shells, rotini or other medium size pasta) 1/4 cup parsley, minced (+1 Tbsp for garnish) 1/2 tsp red pepper flakes 1/4 cup parmesan cheese, grated

1 Tbsp extra virgin olive oil 3 oz pancetta (sliced or cubed) 1 1/2 lbs boneless, skinless chicken breasts, thin cut kosher salt and pepper 1/4 cup AP flour 4 cloves garlic, minced 1/2 cup dry white wine

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Cathy Roma’s food philosophy is simple: everything in moderation. She’s worked in restaurants, owned an online bakery, has a bordering-on-problematic cookbook obsession and is the writer, photographer and recipe developer for the blog whatshouldimakefor.com. She lives in South Orange with her well-fed family, overstocked pantry and mildly excessive collection of cookie cutters.

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