ROSEMARY CHICKEN RIGATONI

My take on Sweet Basil Needham’s Rosemary Chicken! This was my first time trying to make pink cream sauce and I think I would add a bit more tomatoes but overall it was a hit. I also have a new obsession with replacing chicken breasts with boneless skinless chicken thighs as I think the meat gets less dried out, especially when you’re adding it to a pasta.
INGREDIENTS:
pancetta chopped
1.5 lb boneless skinless chicken thighs chopped
3 minced garlic cloves
4 stems of chopped rosemary
1/2 cup white wine
1/2 cup chicken stock
2 cups heavy cream
Red pepper flakes
1 batch asparagus chopped into 2in pieces
2 tomatoes dices
3/4 cup grated parm (recommend grating your own)
1 box rigatoni
Chopped fresh basil for topping

Cook pancetta in a skillet until crispy. Remove from pan and let sit on a paper towel to dry. Render fat and add in chicken with red pepper flakes/salt/pepper. After chicken is seared on outside (about 5-7 min) turn heat to low and add back in pancetta, garlic and rosemary. After about 5 min add in white wine until it mostly cooks down. Add in cheese, asparagus, tomatoes, chicken stock and heavy cream (be careful with chicken stock as you want to make sure your sauce doesn’t get too liquidy. I would suggest adding bit by bit). Cook on low to medium heat until sauce becomes thicker and tomatoes have turned the sauce to a light pink color. Add to cook pasta and toss with extra parm and red pepper flakes and top with chopped basil. Enjoy!