chicken | main course
Chicken Penne with Fresh Tomatoes and Pancetta
Prep Time: 15 minutes Cooking Time: 20 Minutes 4 servings
Products included in recipe
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 pkg | Granny’s Boneless, Skinless Chicken Breast |
| 1/2 lb | 225 ml | dried penne pasta |
| 3 oz | 85 ml | thick pancetta, chopped or thick bacon |
| 2 tbsp | 30 ml | unsalted butter |
| 4 | cloves garlic, minced |
| 4 cups | 1 L | vine ripened tomatoes, chopped |
| 1/2 cup | 125 ml | heavy cream |
| 1/2 cup | 125 ml | fresh basil leaves, chopped |
| To taste | sea salt and ground pepper |
| To taste | freshly grated Parmesan cheese |
Directions
- In a large pot of salted water, cook penne until tender but firm to bite, about 10 to 11 minutes. Drain and set aside.
- Meanwhile, cook bacon in a large skillet over medium heat until crispy, about 5 minutes. If using bacon, drain on paper towels and wipe pan clean.
- Slice chicken into 1 inch cubes. Add chicken and butter to the skillet and brown, stirring often, about 4 to 5 minutes.
- Add garlic and tomatoes. Cook for 5 to 7 minutes.
- Add cream and bring to boil. Reduce to simmer and cook 6 to 7 minutes until sauce is slightly thickened.
- Add pasta and cook 2 to 3 minutes.
- Add fresh basil and season with salt and pepper. Toss well. Sprinkle with Parmesan cheese, if desired.
Copyright © Exceldor Cooperative, All Rights Reserved.
