one- pot creamy pesto tagliatelle with chicken, pancetta and asparagus

Before I start my post today, I am so happy to announce (again) that I am a finalist in this year’s Singapore Blog Awards for the Best Cooking Blog! I will need your help to vote for me (if you think I am worthy, that is!) by clicking on the link below. You can vote once a day and every vote matters, so please, go click click and sappot sappot me ok! ๐Ÿ˜€

I cannot even start to describe how good it feels to be able to cook again.

For a week, we had to make do with tabao (packed) food – mind you, tabao food in Singapore is really not bad, but a week of economy rice has left me with an upset tummy and I was getting really sick of the same-old same-old. 

So since most of my kitchen stuff has been unpacked (although still not completely organised), I figured it was as good a time as any to experiment and get used to my new (very tiny but absolutely beautiful) kitchen.

Since I really could not face another Chinese meal, I decided to cook a pasta dish. And foremost in my mind was pesto. I really love pesto. A good pesto is so flavorful I can just eat it with pasta. No need meat or vegetables! 

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Since the LAM would probably make faces at me if I served him plain pastas, I added chicken and asparagus as well as the bit of pancetta I had left.

Let me tell you, this was one fabulous dish.

It was so good the LAM was standing over the skillet, fishing out what little left over pasta there was at the end.

Since this is a one-pot recipe, yes, it was really easy to out together too. Here’s how.

In a skillet, add a little olive oil. Cook the pancetta pieces until they turn brown and the fat has been rendered.

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Transfer the pancetta into a bowl, leaving the fat in the skillet. Saute the diced onion for a minute before adding mince garlic. Continue cooking until the onion is soft and the garlic is no longer raw, about a minute or so more. Add this to the pancetta and set aside.

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Season the chicken with salt and pepper.

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Add a little olive oil to the skillet and brown the chicken. Transfer into the bowl together with the onion, garlic and pancetta and set aside.

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In the same skillet, toss the asparagus around to lightly grill them. I don’t like over cooked and limp asparagus so I tossed mine for just a couple of minutes. Transfer to a bowl and set aside too.

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Pour the chicken stock into the skillet. (See here for the recipe for home made chicken stock.) If you are using store-bought salted chicken stock, dilute the stock with water.

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Add the pesto and cream.

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Stir to mix, and bring to a boil.

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Once the liquid has come to a boil, add the pasta, lower the heat, cover the skillet and let the pasta cook.

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Stir occasionally. When the pasta is al dente, it is ready.

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Return all the ingredients to the skillet. Season with salt and loads of black pepper, as well as shaved Parmesan. Toss to combine. 

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Serve immediately, topped with more Parmesan.

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There is every reason to love this dish – just try cooking it and you will agree with me!

One- Pot Creamy Pesto Tagliatelle With Chicken, Pancetta And Asparagus
Serves 4
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Ingredients
  1. 1 chicken breast (2 halves), skin removed and diced
  2. 100g pancetta, diced
  3. 1/2 onion, diced
  4. 4 cloves garlic, minced
  5. 1 pack asparagus tips
  6. 1 1/2 cup (360ml) low-sodium chicken stock or 180ml salted chicken stock + 180ml water
  7. 1/2 cup (120ml) cream
  8. 2-4 tablespoons pesto
  9. 500g pasta - I used tagliatelle
  10. Salt, to taste
  11. Black pepper, to taste
Instructions
  1. In a skillet, add a little olive oil. Cook the pancetta pieces until they turn brown and render the fat.
  2. Transfer the pancetta into a bowl, leaving the fat in the skillet. Saute the diced onion for a minute before adding mince garlic. Continue cooking until the onion is soft and the garlic is no longer raw, about a minute or so more. Add this to the pancetta and set aside.
  3. Season the chicken with salt and pepper.
  4. Add a little olive oil to the skillet and brown the chicken. Transfer into the bowl together with the onion, garlic and pancetta and set aside.
  5. In the same skillet, toss the asparagus around to lightly grill them. Transfer to a bowl and set aside too.
  6. Pour the chicken stock into the skillet. (See here for the recipe for home made chicken stock.) If you are using store-bought salted chicken stock, dilute the stock with water.
  7. Add the pesto and cream. Stir to mix, and bring to a boil.
  8. Once the liquid has come to a boil, add the pasta, lower the heat, cover the skillet and let the pasta cook. Stir occasionally. When the pasta is al dente, it is ready.
  9. Return all the ingredients to the skillet. Season with salt and loads of black pepper, as well as shaved Parmesan. Toss to combine.
  10. Serve immediately, topped with more Parmesan.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

This post is part of a month-long linky party โ€“ Little Thumbs Up June 2015 โ€“ organised by Zoe from Bake for Happy Kids and Doreen from My Little Favourite DIY, and hosted by myself, Diana from The Domestic Goddess Wannabe.

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Cooked something with cream this month? Come join us and add your link by clicking on the Little Thumbs Up icon above!

Links to products I love and use in my kitchen:

Tovolo Silicone Mixing Spoon โ€“ Fuchsia

Tovolo Tip Top Tongs โ€“ Fuchsia