Chicken and Pancetta Bake
4 skinless chicken breasts
2 stalks each of thyme & rosemary, leaves stripped and chopped together
1 tbsp olive oil
knob of butter
50 g pancetta cubes
120 g Soft Cream Cheese Light with Sweet Chilli, plus extra to serve
150 g frozen field fare peas
juice from half a lemon
300 g farfalle pasta
Lay the chicken breasts, one at a time, between sheets of parchment and bash with either a meat hammer or rolling pin until half as thick. Repeat with the remaining breasts. Sprinkle with the chopped herbs and some seasoning.
Dry fry the pancetta in a non-stick pan until crispy, then transfer to a plate until needed. Bring a large saucepan of water to the boil, tip in the pasta and cook according to the pack instructions. When the pasta has just 2 mins more to cook, add the peas too.
Meanwhile, heat a little of the oil and butter in a pan on a medium hot heat, add two chicken breasts at a time and fry for 2-3 mins on each side, or until cooked through. Keep warm and repeat with the remaining chicken breasts.
Save a ladle of the pasta water, then drain the pasta and peas and tip back into the pan. Stir in the soft cream cheese and crispy pancetta with the lemon juice and enough of the reserved pasta water to melt together into a sauce.
Spoon the pasta between 4 bowls or plates, then add a herby chicken escalope to each. Top each with a spoonful more of the soft cream cheese and serve.