Pasta with Chicken, Pancetta and Summer Vegetables

THE ENGLISH KITCHEN
14Ingredients
40Minutes
710Calories

Ingredients

US|METRIC
  • 12 ounces pasta (cooked until al dente)
  • 3 ounces pancetta (chopped)
  • 2 chicken breasts boneless (and skinless, cut into 1/2 inch dice)
  • 2 whole leeks (trimmed, washed and sliced thin)
  • fresh beans (a large handful of garden, I used a mixture of green and yellow)
  • 1 courgette (medium, washed, sliced in half and then into half moons)
  • 4 tomatoes (medium ripe, quartered)
  • 4 ounces grated Parmesan cheese (finely)
  • 4 ounces dry white wine (1/2 cup)
  • 4 ounces double cream (1/2 cup)
  • 1 handful fresh basil leaves (chiffonade)
  • sea salt
  • ground black pepper
  • shaved Parmesan cheese (to serve)
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    NutritionView More

    710Calories
    Sodium40% DV960mg
    Fat35% DV23g
    Protein82% DV42g
    Carbs27% DV80g
    Fiber20% DV5g
    Calories710Calories from Fat210
    % DAILY VALUE
    Total Fat23g35%
    Saturated Fat12g60%
    Trans Fat
    Cholesterol110mg37%
    Sodium960mg40%
    Potassium1140mg33%
    Protein42g82%
    Calories from Fat210
    % DAILY VALUE
    Total Carbohydrate80g27%
    Dietary Fiber5g20%
    Sugars10g20%
    Vitamin A60%
    Vitamin C50%
    Calcium40%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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