Chicken penne with roasted peppers and mascarpone
Suggested material offered in store
Ingredients
1 bag of Stefano's penne rigate
2 tbsp. Stefano's 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 or 35% cream
Salt and freshly ground pepper, to taste
2 tbsp. freshly grated parmesan cheese
Preparation
Bring large pot of water to a boil. Generously salt. Add pasta and cook until al dente.
Meanwhile, heat olive oil in 28cm Granit sauté pan 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.
Yield
4 servings.
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