3 tablespoons extra-virgin olive oil
2 boneless skinless chicken breast halves
4 oz. pancetta, diced*
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 freshly ground pepper
1 tablespoon chopped fresh rosemary
8 oz. penne (tube-shaped pasta)
1/3 cup (about 1.5 oz.) freshly grated Parmigiano-Reggiano cheese
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.
TIP *Regular bacon can be substituted. Eliminate the oil for cooking and drain the bacon drippings.
4 servings