Spring Chicken Pasta

Directions

1. 1
   This simple pasta can be served 2 ways, and either way will make you a super-star!
2. 2
   Boil pasta in heavily salted water according to package directions until al dente.
3. 3
   Reserve 1 cup of the pasta water if you are using the hot pasta version below.
4. 4
   If you are going with a cool salad, just toss the water.
5. 5
   Heat olive oil in a heavy skillet over medium heat, add pancetta and garlic.
6. 6
   Cook until pancetta is crispy and fat has rendered, about 6 minutes.
7. 7
   With a slotted spoon remove pancetta and garlic from the pan, leaving the drippings and olive oil, and set aside.
8. 8
   Add chicken to skillet with olive oil & pancetta drippings, season with salt & pepper and cook through, browning each side.
9. 9
   Remove chicken from skillet and chop.
10. 10
    Reserve the olive oil & drippings (yes, you are going to use them later).
11. 11
    Thaw peas either in the microwave or on the stove top.
12. 12
    Optional but tasty: In a small skillet or in a 250 degree oven, toast the pine nuts for about 8-10 minutes.
13. 13
    Youll know theyre nice and toasted when you can really start to smell them.
14. 14
    Version 1: Hot Little Pasta Dish Reserve 1 cup pasta water before draining the pasta.
15. 15
    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.
16. 16
    Season with salt & pepper.
17. 17
    Top with pine nuts.
18. 18
    Version 2: Cool Little Pasta Salad Drain the pasta well and toss with pancetta & garlic, chicken, pesto, peas & lemon juice.
19. 19
    Season with salt & pepper.
20. 20
    Top with pine nuts.