Taste the Air-Chilled Difference®

Capellini With Chicken Thighs, Peas & Bacon

by , Chef, Seattle, Washington

Capellini With Chicken Thighs, Peas & Bacon

Serves 3 to 4

  • 3 tablespoons olive oil
  • 4 Smart Chicken boneless thighs cut into bite-sized pieces
  • 4 pieces thick-cut smoked bacon, diced
  • 1 shallot, finely diced
  • 1 teaspoon minced garlic
  • Sprig fresh thyme
  • Sprig fresh basil
  • 1 cup white wine
  • ½ cup chicken stock
  • 2 tablespoons butter
  • 1 teaspoon chopped parsley
  • Salt and pepper
  • 3 tablespoons shaved Parmesan cheese
  • 1½ cups capellini pasta
  • ½ cup peas or 1 cup fresh sugar snap peas
  • 2 quarts hot water, salted

Heat the olive oil in large sauté pan over high heat, add the chicken and bacon and cook until bacon renders down and the chicken is a nice brown color. Add shallot, garlic, thyme, and basil and cook for 5 minutes. Meanwhile, in a large pasta pot, bring the water to a boil. Deglaze the chicken with white wine and reduced by half, then add the chicken stock and cook for 2 minutes. Drop the capellini in the boiling salt water (fresh pasta takes 1 minute to cook or dried pasta takes 2 to 3 minutes). In the last minute of cooking, add the peas to the pasta water. Strain the pasta and peas from the water and add to the chicken, then add the parsley and butter. Remove from heat, adjust seasoning, and serve. Garnish with shaved Parmesan cheese.

Pairing: Chateau Ste. Michelle Pinot Noir