You might not think of using iceberg lettuce in a pasta, but it adds just the right amount of crunch and sweetness here. The chicken stock reduces to a savory glaze that works perfectly with the slightly sweet lettuce. This pasta is quick and surprisingly kid-friendly.
Ingredients
- Kosher salt
- 3 tablespoons unsalted butter
- 4 ounces diced pancetta (about ¾ cup)
- 12 ounces penne
- 12 ounces penne
- 3 garlic cloves, finely chopped
- Pinch of crushed red pepper flakes
- 2 cups leftover diced boneless, skinless cooked chicken
- 1 cup chicken stock, plus up to 1 cup more as needed
- ½ finely grated lemon juice and zest (about 1½ tablespoons juice)
- ½ head iceberg lettuce, washed and shredded (about 4 cups)
- ¼ cup coarsely chopped fresh mint
- ¼ cup coarsely chopped fresh Italian parsley
- ¾ cup freshly grated Parmigiano-Reggiano cheese
How to Make It
- Bring a large pot of salted water to a boil for the pasta. In a large skillet over medium heat, melt 1 tablespoon of the butter and add the pancetta. Cook until the pancetta renders its fat, about 4 minutes. If there is more than 2 or 3 tablespoons of fat in the skillet, spoon off the excess and discard.
- Once the pancetta is rendered, add the pasta to the water and cook according to package directions until al dente. Raise the skillet heat to medium high and add the scallions, garlic, and pepper flakes. Cook, stirring, until the scallions are wilted, about 3 minutes. Add the chicken, 1 cup chicken stock, and the lemon zest and juice. Bring to a boil and add the lettuce. Reduce the heat and simmer until the lettuce is wilted, but still a little crunchy, about 5 minutes.
- When the pasta is done, drain it and add it to the skillet. Add the mint, parsley, and remaining 2 tablespoons butter. Bring to a rapid simmer over high heat and reduce the sauce until it coats the pasta with a shiny glaze, 1 to 2 minutes, adding a little more chicken stock if the pan seems dry. Remove the skillet from the heat, sprinkle with the cheese, toss, and serve.
