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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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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. 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.
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