Quick Chicken, Pancetta, Leek and Courgette Pasta Sauce
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 30mins
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- Serves
- 4
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- Calories
- 657
A quick sauce for pasta using crème fraiche, white wine and lemon juice which compliments the other ingredients and makes for an easy midweek meal. Serve with freshly cooked pasta and grated parmesan.
recipe updated May 5, 2025
Ingredients
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- Leek
- 1
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- Garlic clove
- 2
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- Pancetta
- 65 g
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- Chicken breast
- 600 g
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- Zucchini
- 2
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- Fresh thyme
- 4 sprigs
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- Parmesan cheese
- 50 g
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- Olive oil
- 1 tablespoon
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- Shallot
- 1
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- All purpose flour
- 3 tablespoons
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- Salt & pepper
- as needed
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- White wine
- 120 ml
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- Crème fraîche
- 220 g
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- Lemon juice
- 2 ½ tablespoons
Tools
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Cooking Chef XL
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Cooking chef xl bowl
Step preview
- Attach the Stir Tool and Stir Assist Clip
- Add olive oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Heat with splashguard fitted until hot - approx 2 min, 120°C
- Then add shallot, leek, garlic clove and pancetta to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 4 min, 120°C, Stir 2
- Then add chicken breast to the Cooking Chef XL Bowl
- Cook with splashguard fitted until softened - approx 3 min, 120°C, Stir 3
- Then add zucchini, all purpose flour, fresh thyme and salt & pepper to the Cooking Chef XL Bowl
- Cook with splashguard fitted until combined - approx 4 min, 120°C, Stir 3
- Then add white wine to the Cooking Chef XL Bowl
- Cook with splashguard fitted - 2 min, 140°C, Stir 3
- Then add crème fraîche, lemon juice and parmesan cheese to the Cooking Chef XL Bowl
- Cook with splashguard fitted until thickened - approx 2 min, 105°C, Stir 1
- Serve