Pasta with Pancetta, Chicken, Asparagus and Mushrooms


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This is one of my favorite pasta dishes!

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Havre de Grace, MD

Time needed

10 min preparation + 30 min cooking

Serving Size / Yield

4-5 servings


  • 3 Tbs. extra virgin olive oil
  • 6 cloves garlic, chopped
  • 1 lg. shallot, chopped
  • 1/4 lb. pancetta, shredded (Italian unsmoked cured bacon)
  • 1 10-oz. pkg. sliced white button mushrooms
  • 1/2 tsp. fresh thyme minced
  • 12 chopped fresh basil leaves
  • 1/4 C. chopped fresh Italian flat leaf parsley
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 C. hearty chicken broth
  • 1/2 C. Marsala Wine
  • 2 pkg. chicken tenders (cut to bite size pieces)
  • 1 lb. tagliatelle pasta noodles

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Heat large fry pan and add 1 Tbs. extra virgin olive oil, then add pancetta to pan and sauté until just about crispy. Add garlic, shallots and sauté for 2 minutes more. Remove from pan into a bowl, and then add another tablespoon of oil and the sliced mushrooms. Cook mushrooms on high stirring to brown them quickly, and then deglaze the pan with Marsala wine, cook for 3 minutes more then remove mushroom to the same bowl with the garlic. Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions.

While pasta is cooking add remainder tablespoon of oil to pan, season chicken with salt & pepper. Add to pan in single layer and cook on medium to high heat until they start to brown. Turn and cook additional 3 minutes, and then add the mushrooms, pancetta, garlic and shallots back into the pan. Add the thyme and chicken broth. Cook for additional 10-15 minutes until chicken is done. Reserve 1 1/2 cups cooking water. Drain pasta in a colander, and then into a large bowl, add the pan with the chicken and sprinkle parsley in, mix well. Serve with a salad and crusty Italian bread.

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