Recipes

99 King Bowtie Pasta

with Pancetta, Chicken, Spinach, Smoked Gouda and Walnuts
Serves 4 to 6

This is an excellent pasta dish that was served at the former 99 King restaurant in London, Ontario. It is easy to make and can be served as a main course, but could easily serve six as a starter.

1 lb. bow tie pasta
1 tsp. olive oil
1 lb. chicken breast
1 tbsp. olive oil
3 oz. pancetta, sliced into thin strips
1 small cooking onion, thinly sliced
1 small sweet red pepper, julienned
1 tsp. fresh garlic, minced
1⁄4 c. white wine
1⁄2 c. chicken broth
1 c. whipping cream (35 percent)
6 c. spinach, washed and chopped
1⁄2 to 3⁄4 c. smoked gouda cheese, grated
black pepper, freshly ground
pinch of nutmeg
4 tsp. toasted walnut pieces

1. Cook the pasta in 6 qts. of boiling salted water until al dente. Drain. Toss with 1 tsp. of olive oil and set aside.
2. Cut the chicken into 1/2-in. strips. Season the strips with salt and pepper. Heat remaining 1 tbsp. of olive oil in a large skillet. Cook the chicken over high heat until no longer pink. Set aside. Add the pancetta, onion and red pepper to the skillet and cook for 1 minute.
3. Add garlic, white wine, chicken broth and simmer for 2 minutes. Add cream and chicken. Bring to a boil. Simmer for 1 minute.
4. Add the spinach and cheese. Cook until the spinach is wilted. Add the pasta and toss. Season to taste with freshly ground pepper and nutmeg. At this point, if sauce becomes too thick, add more chicken broth.
5. Divide among four or six plates. Sprinkle with walnut pieces and serve.