10 minutes
Cook Time
50 minutes
2 people
Cooking Level


  • 1 dry pint Pure Flavor® Sangria® Medley Tomatoes, sliced
  • 4 oz pancetta, chopped
  • 1.5 lb boneless skinless chicken thighs
  • 1 box pasta
  • 1 bunch asparagus, chopped
  • 2 cups heavy cream
  • 1 cup grated parmesan cheese
  • ½ cup white wine
  • ½ cup chicken stock
  • 4 stems rosemary, chopped
  • 3 garlic cloves, minced
  • 1 tbsp olive oil
  • 1 tbsp red pepper flakes
  • Bunch fresh basil, chopped
  • Salt and pepper to taste


Step 1

Wash chicken thighs and coat in olive oil, salt, and pepper. Bake for 14 minutes on 375 °F. Allow to cool, then cut chicken thighs into 2-inch pieces.

Step 2

Cook pancetta in a skillet until crispy. Let sit on a paper towel to dry.

Step 3

In a medium pan, add olive oil, rosemary, and garlic. Cook for 3 minutes, then add pancetta and white wine. Simmer until the wine has cooked off.

Step 4

Add ¾ of the cheese, asparagus, and heavy cream. Slowly add chicken stock as you stir. Cook on medium heat for about 25-30 minutes.

Step 5

Once sauce is thickened, add in chicken. Cook for 5 minutes

Step 6

Follow the boxed pasta instructions, cook, and set aside.

Step 7

Combine the sauce with pasta and top with fresh basil, more cheese and red pepper flakes. Enjoy!

Recipe created by Abigail Harris-Shea

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