Preparation time: 30 mins, cooking time: 20 mins
2 chicken breasts
130g smoke pancetta cubes
455g fusilli pasta
1 clove garlic, finely chopped
2 tbsp curly leaf parsley, finely chopped
3 tbsp pank breadcrumbs
Salt and pepper to season
Preheat the oven to 200°C. Place the chicken breasts onto a baking tray lined with foil, drizzle with olive oil and season with salt and pepper. Bake in the oven for 10-15 mins until the juices run clear and the meat fibres have set. Slice into bite sized pieces and set aside.
In the meantime, cook the pancetta in a frying pan until the fat has melted and it is crispy and golden.
Cook the pasta according to packet instructions. Mix through Giovanni Rana Parmigiano Reggiano Sauce and the chicken and pancetta and pour into an oven proof dish.
Mix the panko breadcrumbs with the chopped garlic and parsley and sprinkle on top of the pasta.
Bake in the oven for approximately 20 mins or until crisp and golden.