Pancetta with Penne

I enjoy any type of pasta that is quick and easy to throw together for a dinner and this dish is perfect for those times that you want to make a home cooked meal, but don't have much time to spare. There is a little preparation before hand, but it can be cooked in no time if everything is diced and ready-to-go.

This taste-bud tingling recipes has a special kick to it by using one of my favorite seasonings, Pancetta. If you haven't used this seasonings before I have included a description of it below the recipe.

Serve this for dinner with a house salad and toasted french bread and you've got a complete meal.

Parmesan Chicken Penne
serves 4

8 oz. boneless chicken breast sliced in strips
4 tbs. medium Diced Onion
10-15 oz. Diced Tomatoes or 1/2 c. medium diced tomatoes
2 tbs. Butter
4 Cloves Roasted Garlic
1/2 tsp. Italian seasonings
3 tbs. Diced Bacon or *Pancetta (See below)
1/2 cup Heavy Cream
7 tbs. Grated Parmesan Cheese
3 leaves Chopped Basil
Salt and Pepper to taste
Flour for dredging Chicken
16 oz. penne pasta dry
2 oz. butter for frying

Dredge chicken strips in flour and fry in drawn butter in a medium skillet until fully cooked. Add onions, tomatoes, bacon, garlic and basil. Simmer using medium heat for approximately 2 minutes. Add heavy cream, butter, cheese and salt and pepper to taste. Add cooked pasta to blend together and serve.


*(Pancetta is pork belly that has been salted, spiced and dried for about 3 months; it is often rolled up like a large sausage. It is usually used as a flavoring for dishes, added to sauces, stuffings, etc. In Italy, there are numerous recipes called "all'amatriciana," meaning "with pancetta." It is often found as an ingredient in pastas, on pizzas, etc. I love the flavor of pancetta. Store Pancetta well wrapped, and it can be kept for more than 3 weeks in the refrigerator and up to 6 months in the freezer. )