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 |
wow, sounds great!!
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Thanks!
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thanks for the recipe
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Thanks for the recipe!
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This looks GREAT! Do you by chance have the nutritional value? I am on Weight Watchers and it would be helpful to have the Protein, Carbs, Fat, and Fiber grams.
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Thanks
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