Chicken and pancetta farfalle with vodka sauce

Chicken and pancetta farfalle with vodka sauce

300 g of pasta, rigatoni or farfalle, etc
1 can of no-salt-added tomato sauce
2 tsp of puréed garlic

2 tbsp honey
½ small onion diced

¼ cup of chopped pancetta

½ cup chopped grilled chicken breast
1 cup of milk
⅓ cup of vodka
Salt and pepper to taste
Chopped Italian parsley

Start by sautéing the sliced pancetta on a med heat until crispy around the outside but tender. Now add the garlic and onion and sauté until they're tender. Put your stove on med-high and slash in the vodka. Stir as you let it steam off and deglaze the pan. Add chopped chicken to pan. By the time it reduces you'll be left with a caramelized mixture. Pour in the tomato sauce simmer. Add honey to taste (to cut the tomato). Slowly add the cream and stir. Simmer for about 15 minutes. Next, add your pasta! Drain you pasta after it's cooked al dente and place in a large bowl. Pour the sauce over the pasta and toss until all the pasta is coated with the rich tomato sauce. Serve out each portion on individual plates and sprinkle with chopped Italian parsley. Makes dinner for two with some leftovers for a lunch.