Farmer's Pasta
- Ready In:
- 45mins
- Ingredients:
- 15
- 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
- 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.
- 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.
- 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.
- 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.
- Meanwhile, cook penne according to package directions.
- Drain penne; toss with sauce and cheese.
- TIP *Regular bacon can be substituted for pancetta. Eliminate the oil for cooking and drain the bacon drippings.
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RECIPE SUBMITTED BY
<p>I love to cook, but hate to measure ... so I pretty much guess at everything :) </p>
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