Chicken penne with roasted peppers and mascarpone
Suggested material offered in store
1/2 pound penne rigate
2 tbsp. olive oil
2 ounces pancetta or bacon, diced
1 chicken breast, sliced
2 green onions, chopped
2 roasted red peppers, sliced
4 to 5 basil leaves, chopped
Handful Italian parsley, chopped
3 tbsp. mascarpone cheese
Salt and freshly ground pepper, to taste
2 tbsp. freshly grated Parmesan cheese
Bring large pot of water to a boil. Generously salt. Add pasta and cook until al dente.
Meanwhile, heat olive oil in skillet over medium heat. When oil is hot, add pancetta and cook until just starts to crisp. Remove from pan. Add chicken, salt and pepper and cook until golden brown and cooked through, about 4 to 5 minutes. Add pancetta back to pan, along with green onions. Cook for 1 minute. Add roasted peppers, basil, parsley and mascarpone. Cook for another 2 minutes.
Drain pasta and add to skillet. Toss to combine. Finish with Parmesan cheese. Serve.
*This recipe comes from In the kitchen with Stefano Faita book, available at Dante store.
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