Best Dubliner Chicken With Pasta Pancetta And Arugula Recipes

Dubliner Chicken With Pasta, Pancetta and Arugula image

Provided by Kelvball22

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb boneless skinless chicken breast, cut into bite size strips
2 ounces pancetta, coarsely chopped (about 4 thin slices)
2 shallots, peeled and thinly sliced (2 oz)
2 garlic cloves, minced
1/4 cup kerrygold pure irish butter
1/3 cup drained and chopped sun-dried tomato packed in oil
1/2 lb orchiette pasta, cooked according to package directions
salt
fresh ground pepper
3 cups coarsely chopped arugula
1 1/2 cups shaved or grated kerrygold dubliner cheese
2 tablespoons toasted pine nuts

Steps:

Saute chicken, pancetta, shallots and garlic in a skillet over medium heat for about 10 minutes or until chicken and pancetta are cooked through.
Remove from skillet and keep warm.
Melt butter in same skillet over medium heat.
When butter begins to foam, cook for 1 minute more until golden brown, being careful not to burn.
Add chicken mixture, tomatoes and cooked pasta to skillet; cook for a minute more to heat through.
Season to taste with salt and pepper.
Stir in arugula, cheese and pine nuts and toss lightly.

Arugula & Chicken With Pasta image

Provided by William Uncle Bill

Categories Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 lb dried plain linguine or 1 lb spaghetti
1 lb boneless skinless chicken breast
2 tablespoons extra virgin olive oil
16 garlic cloves, chopped in large chunks
10 medium fresh tomatoes, roughly chopped
1 cup chicken broth or 1 cup dry white wine
2 quarts of tightly packed arugula leaves (about 4 bunches)
1/4 cup freshly grated parmesan cheese

Steps:

Grill or bake the chicken breasts until medium-rare.
Slice the chicken breasts into bite-sized pieces and reserve.
Heat olive oil in a large stir-fry pan over high heat.
Add garlic and stir-fry until golden but not burn't, about 1 minute.
Immediately add tomatoes and chicken stock and heat to boil.
Reduce heat and simmer for 3 minutes.
Add arugula leaves and toss until they begin to wilt, about 30 seconds.
Immediately toss in the chicken and cook for 30 seconds.
Meanwhile, cook pasta in plenty of rapidly boiling, salted water until el dente.
Drain well, and immediately add to the sauce.
Toss thoroughly to entangle the arugula into the pasta strands.
(Timing is critical. Make sure the pasta will be done immediately after adding the chicken to the sauce.) Cook 1 to 2 minutes longer until all ingredients are heated through.
Serve immediately, sprinkling parmesan cheese over each serving.
Arugula is a peppery leafy vegetable resembling spinach leaves with ragged edges.
It is generally available during late spring and summer.
If it is not available, substitute fresh spinach or a 50/50 blend of watercress leaves and spinach.

Penne Pasta With Chicken & Crispy Pancetta image

Provided by Feast Your Eyes

Categories Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

extra virgin olive oil
kosher salt, to taste
fresh ground black pepper, to taste
16 ounces skinless chicken strips
2 ounces pancetta, julienne
3 garlic cloves, finely chopped
1 cup cherry tomatoes, cut in half
2 tablespoons fresh basil, roughly chopped
2 tablespoons fresh oregano, roughly chopped
1 lb penne pasta
1/2 cup parmigiano, grated
2 tablespoons fresh Italian parsley, roughly chopped

Steps:

Fill a large pot with cold water, add a pinch of salt and a tablespoon of olive oil; bring to a boil.
Wash chicken and pat dry with paper towels; season with salt and pepper.
Heat a medium-sized, heavy-bottomed skillet over medium heat; add 2 tablespoons of oil and sauté chicken until no longer pink. Transfer to a plate lined with paper towels (keep warm).
Sauté pancetta in a small skillet on low heat until crispy; drain on a plate lined with paper towels (keep warm).
To a large-sized, heavy bottomed skillet add 3 tablespoons of oil; heat through. Add the garlic and sauté until slightly browned about 1 minute.
Add the tomatoes, season with salt and black pepper. Sprinkle the basil and oregano over the tomatoes; sauté for 3 minutes or until tomatoes are warmed through and skins slightly blistered.
Cook pasta as directed, drain and add to the large skillet. Gently toss with the tomato mixture. Add the the cheese and parsley; give another toss. Top with the chicken and pancetta just before serving.