Spring Chicken Pasta

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

Boil pasta in heavily salted water according to package directions until al dente. Reserve 1 cup of the pasta water if you are using the hot pasta version below. If you are going with a cool salad, just toss the water.

Heat olive oil in a heavy skillet over medium 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 250 degree oven, 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 and toss with pancetta & garlic, olive oil & drippings from the skillet, chopped chicken, pesto, peas, lemon juice & reserved pasta water. Season with salt & pepper. 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 salt & pepper. Top with pine nuts.