*Pasta with Chicken, Pancetta and Summer Vegetables*
Serves 4

This is one of those quick and easy dishes where you can throw in just whatever vegetables you have to hand.  I had courgettes, beans, leeks and tomatoes.  You may have something else.  Chard is very nice, as is asparagus and peas.

12 ounces Pasta, cooked until al dente
3 ounces chopped pancetta
2 chicken breasts, boneless and skinless, cut into 1/2 inch dice
2 whole leeks, trimmed, washed and sliced thin
a large handful of garden fresh beans (I used a mixture of green and yellow)
1 medium courgette, washed, sliced in half and then into half moons
4 medium ripe tomatoes, quartered
4 ounces of finely grated parmesan cheese
4 ounces dry white wine (1/2 cup)
4 ounces double cream (1/2 cup)
a small handful of fresh basil leaves, chiffonade
sea salt and freshly ground black pepper to taste
Shaved Parmesan Cheese to serve

Cook the pasta according to the package directions.  Drain well, (reserve a mugfull of the pasta cooking water) rinse, drain again and then set aside.

Heat a large skillet over medium heat.  Add the pancetta and cook, stirring occasionally until most of the fat has been rendered and the pancetta has started to brown.  Toss in the chicken and leeks.   Continue to cook, stirring, until the chicken is cooked through and the leeks have softened.  Add the beans and courgettes.  Cook and stir for several minutes.  Add the tomatoes and the wine, allowing it to bubble up.  Allow to bubble until the wine reduces by half.  Stir in the cream and the cheese.  Cook and stir to melt.  Season to taste with some salt and pepper and stir in the basil leaves.  Serve immediately with some Parmesan Shavings scattered over top.  Delicious!