– 80 g pancetta, diced
– 2 chicken breasts (diced in biggish chunks)
– 1 tbsp Worcestershire sauce
– 1 tbsp mixed herbs
– 125 g rigatoni
– 250 ml water
– 1.5 tbsp grain mustard
– 2 tbsp double cream
– Fresh parsley, chopped
Creamy Chicken and Pancetta Rigatoni Pasta by Feisty Tapas
pancetta, chicken breasts, worcestershire sauce, herbs, rigatoni, water, grain mustard, double cream, parsley
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