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Pasta With Pancetta, Chicken, Asparagus and Mushroom Recipe

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This recipe for Pasta With Pancetta, Chicken, Asparagus and Mushroom is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons extra virgin olive oil
6 cloves garlic chopped
1 large shallot chopped
¼ lb Pancetta shredded (Italian un-smoked cured bacon)
1 10oz package of sliced white button mushrooms
½ tsp fresh thyme minced
12 chopped fresh basil leaves
¼ cup chopped fresh Italian flat leaf parsley
1 tsp salt
1 tsp pepper
2 cups hearty chicken broth
½ cup Marsala Wine
2 packages chicken tenders (cut to bite size pieces)
1 lb of Tagliatelle Pasta
Directions:
Directions:
Heat large fry pan and add 1 tablespoon of extra virgin olive oil, then add pancetta to pan and sauté till just about crispy, add garlic, shallots and sauté for 2 minutes more. Remove from pan into a bowl, and then add another tablespoon of oil and the sliced mushrooms. Cook mushrooms on high stirring to brown them quickly, and then deglaze the pan with Masala wine, cook for 3 minutes more then remove mushroom to the same bowl with the garlic. Cook pasta in a 6- to 8-quart pot of boiling salted water according to package directions. While pasta is cooking add remainder tablespoon of oil to pan, season chicken with salt & pepper, add to pan in single layer and cook on med to high until they start to brown, turn and cook additional 3 minutes, and then add the mushrooms, pancetta, garlic and shallots back into the pan, add the thyme and chicken broth cook for additional 10-15 minutes until chicken is done. Reserve 1 ½ cups cooking water, drain pasta in a colander, and then add the pan with the chicken and sprinkle parsley in, mix well let cook for additional minute or two then serve with a salad and crusty Italian Bread.
Number Of Servings:
Number Of Servings:
4-5

 

 

 

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