chicken | main course

Chicken Penne with Fresh Tomatoes and Pancetta

Prep Time: 15 minutes Cooking Time: 20 Minutes 4 servings

Products Included In Recipe


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


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.

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