Delectably creamy mushroom sauce laced with tender pieces of chicken and crispy pancetta bites.
|1 lb||(450 g) Dried pasta (fettuccini, linguini, spaghetti)|
|3 tbsp||(45 mL) Olive oil, divided|
|7 oz||(200 g) Diced pancetta|
|2||Maple Leaf Prime Naturally® Boneless Skinless Chicken Breasts, cut into bite-size pieces|
|2 tbsp||(30 mL) Butter|
|2||Cloves garlic, minced|
|1.5 lbs||(700 g) Sliced mushrooms|
|.25 cup||(60 mL) White wine|
|1.66 cups||(425 mL) Whipping cream (35 %)|
|.5 cup||(125 mL) Freshly grated Parmesan cheese, divided|
|Salt and pepper|
|Arugula or Chopped parsley for garnish.|
COOK pasta according to package directions. Drain and toss with 1 tbsp (15 mL) olive oil to prevent sticking. Set aside.
FRY pancetta over medium heat in a large pan for 5 minutes or until crispy. Remove from pan with a slotted spoon and drain on paper towel. Set aside.
SEASON chicken with salt and pepper. Heat 1 tbsp (15 mL) olive oil in the same pan. Cook chicken for 8-10 minutes or until golden brown. Remove from pan and set aside.
MELT butter and remaining olive oil in the same pan over medium-high. Add garlic and mushrooms. Cook until nicely browned, about 5-7 minutes. Add wine and simmer until wine evaporates. Add cream and 1/2 of the Parmesan cheese. Add pancetta and chicken back to the pan and stir.
ADD pasta to the pan and toss to coat. Divide between serving plates and garnish with remaining Parmesan cheese and arugula or parsley.
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