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Step 1
For the pistou, place garlic, basil and parmesan in a food processor with a good pinch of salt, then whiz to combine. With the motor running, slowly add the oil in a slow, steady stream until you have a thick paste. Set aside until ready to serve.
Step 2
Preheat the oven to 180°C.
Step 3
Cook the pasta in a saucepan of boiling, salted water according to the packet instructions. Drain and toss with a little oil. Set aside.
Step 4
Season the chicken and sprinkle with oregano. Heat the oil in a frypan over medium-high heat. Cook chicken, skin-side down, for 3-4 minutes until golden. Place chicken, skin-side up, on a baking tray. Roast for 20 minutes or until cooked through and juices run clear.
Step 5
Meanwhile, return frypan to medium heat and add butter. Cook pancetta for 2-3 minutes until starting to crisp. Add eschalot and garlic, then cook, stirring, for 1 minute. Stir in flour, wine and stock, then bring to a simmer. Cook for 5-6 minutes until thickened. Stir in cannellini beans, peas, cream, lemon juice, carrots and pasta. Place lettuce on top and cook for 1-2 minutes until warmed through and lettuce is starting to wilt. Season to taste. Serve with chicken and a dollop of pistou.