Farmer's Pasta

This peasant-style pasta is a meal in itself. If the marriage of potatoes and pasta leaves you wondering, you will become a believer once you taste it. From Cooking Club of America.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3  tablespoons extra virgin olive oil
• 2  boneless skinless chicken breast halves
• 4  ounces  diced pancetta
• 3  large garlic cloves, minced
• 2  portobello mushroom caps, sliced
• 1⁄2 cup dry white wine
• 1  cup chicken broth
• 5  new potatoes, unpeeled, each cut into 12 wedges
• 2  red bell peppers, cut into 3/4-inch pieces
• 1  green bell pepper, cut into 3/4-inch pieces
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground pepper
• 1  tablespoon  chopped fresh rosemary
• 8  ounces penne (tube-shaped pasta)
• 1⁄3 cup  about 1 . 5 oz. freshly grated parmigiano-reggiano cheese

Directions

1. Heat 1 tablespoon of the oil in large skillet or Dutch oven. Add chicken breasts; cook over medium heat 4 to 6 minutes or until golden brown and juices run clear. Remove from skillet. Slice diagonally into 1/2-inch strips; set aside.
2. Heat remaining 2 tablespoons oil in same skillet. Add pancetta; cook over medium heat until brown, stirring occasionally. Add garlic; cook briefly. Add mushrooms; cook 1 to 2 minutes.
3. Increase heat to high. Add wine; bring to a boil. Add chicken broth, potatoes, bell peppers, salt and pepper. Bring to a boil. Reduce heat to medium-low; cover and simmer 5 minutes.
4. Remove cover; increase heat to medium-high. Add chicken and rosemary. Cook 3 to 5 minutes or until potatoes are tender and sauce is slightly thickened.
5. Meanwhile, cook penne according to package directions.
6. Drain penne; toss with sauce and cheese.
7. TIP *Regular bacon can be substituted for pancetta. Eliminate the oil for cooking and drain the bacon drippings.