Cavatelli with chicken, pancetta, peas and cream
One of the easiest things you can do with cold roast chicken. If you have a few spoonfuls of gravy then put that in, too, with the cream. It will make the dish rather beige in colour but is gorgeously enriching.
You can use any pasta shape for this, I just particularly like cavatelli, (trofie are good, too). This is a brilliant Sunday or Monday night supper.
Ingrediënten
- 225 g 8oz cavatelli pasta
- 15 g ½oz unsalted butter
- 1 small onion finely chopped
- 70 g 2½oz pancetta, cut into cubes
- 3 garlic cloves finely chopped
- 200 g 7oz cooked chicken, torn into pieces
- 175 g 6oz frozen peas
- 250 ml 9fl oz double cream
- finely grated zest of ½ unwaxed lemon
- salt and pepper
- leaves from 6 sprigs of mint roughly torn, or 1 tbsp chopped flat-leaf parsley leaves
- freshly grated Parmesan to serve
Instructies
- Boil the pasta in plenty of water until al dente.
- Make the sauce while the pasta is cooking.
- Melt the butter in a frying pan and gently sauté the onion and pancetta until they are soft and golden.
- Add the garlic and cook for another two minutes, then add the chicken, peas, cream and lemon zest.
- Season and bring just to the boil, then reduce the heat, add the herbs and allow everything to meld for a minute or so (the herbs flavour the cream during this time).
- Drain the pasta and return it to the saucepan in which it was cooked, adding the sauce.
- Taste the whole thing and adjust the seasoning.
- Pour into a warmed serving dish and serve with some Parmesan thrown over the top.
- Offer more Parmesan on the side
