Chicken, Pancetta, and Asparagus over Couscous
Servings 4
Equipment
- Large saucepan
- Large skillet
Ingredients
- Couscous or garlic rice prepared per instructions
- 3 oz pancetta diced
- 1 tbsp olive oil
- 2 boneless skinless chicken breasts, cut into bite-sized chunks
- ½ yellow onion cut into large chunks
- 20 cherry or grape tomatoes
- 10 asparagus spears woody ends trimmed off, cut into thirds
- 2 cloves of garlic minced
- ½ tsp dried oregano
- ½ tsp dried basil
- Sea salt and freshly cracked black pepper to taste
- A pinch of crushed red pepper flakes to taste
- A handful of fresh basil chopped
Instructions
- Prepare the couscous (or garlic rice) in a large saucepan according to the package instructions.
- Cook pancetta in a large skillet over medium heat. Once it's crispy, remove from the heat and drain on paper towels.
- Heat the olive oil in the same large skillet over medium-high heat. Add the chicken and onions to the skillet and cook, stirring occasionally, for about 7 minutes.
- Add the asparagus and tomatoes and cook, stirring often, for 2-3 minutes.
- Add garlic and season with oregano, basil, sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste, and stir constantly for 45 seconds.
- Remove from heat and serve over couscous or garlic rice.
- Top with fresh basil. Enjoy.