Farmer's Pasta

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 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 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

Recipe

• 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.