Spring Chicken Pasta

Spring is in the works in New Mexico.

Though there’s feet of snow still on the mountains, down here, in my oasis, this is what I see.  (I pray you will forgive my first attempt at outdoor photography and that you kind friends with experience at this sort of thing will offer suggestions and tips.)

We had a “Green” potluck this week at work. I took my Spring Chicken Pasta.  I made a double recipe and by the end of the day it was ALL gone.

This simple pasta can be served 2 ways, and either way will make you a super-star!

Ingredients

1 lb small pasta (I use conchiglie, which is the shells)
1 Tbsp Olive Oil
1/4 lb pancetta, diced
2 cloves garlic, minced
1 lb chicken breast tenders (or just boneless, skinless breast, I just get whatever’s on sale)
1 cup prepared Pesto (either store bought or homemade)
1 14oz bag frozen peas
1/2 cup Pine Nuts (quantity may vary, those suckers are expensive)
Juice from one lemon
Salt & Pepper

Instructions

Boil pasta in heavily salted water according to package directions until al dente.

Heat olive oil in a heavy skillet over MED heat, add pancetta and garlic.  Cook until pancetta is crispy and fat has rendered, about 6 minutes.  With a slotted spoon remove pancetta and garlic from the pan, leaving the drippings and olive oil, and set aside.

Add chicken to skillet with olive oil & pancetta drippings, season with salt & pepper and cook through, browning  each side.  Remove chicken from skillet and chop. Reserve the olive oil & drippings (yes, you are going to use them later).

Thaw peas either in the microwave or on the stove top.

Optional but tasty: In a small skillet or in a oven set at 250°, toast the pine nuts for about 8-10 minutes.  You’ll know they’re nice and toasted when you can really start to smell them.

Version 1: Hot Little Pasta Dish
Reserve 1 cup pasta water before draining the pasta.  After draining, add pasta back to the pot from whence it came and toss with pancetta & garlic, olive oil & drippings from the skillet, chopped chicken, pesto, peas, lemon juice & reserved pasta water. Season with S & P. Top with pine nuts.

Version 2: Cool Little Pasta Salad
Drain the pasta well and toss with pancetta & garlic, chicken, pesto, peas & lemon juice. Season with S & P.  Top with pine nuts.

Version 2 is what I took to the potluck, since I knew it was going to get cold sitting out on that table for so long anyway.

I serve Version 1 with a nice loaf of crusty bread and the Orvieto Classico (or any other dry white wine) I always keep in my fridge.