Creamy Italian Chicken & Pasta

Ingredients

8 oz. Penne Pasta
1 ½ lbs. Boneless Skinless Chicken Breasts (about 6)
2 tbsp. Olive Oil
10 oz. Fresh Mushrooms, sliced
1 large Onion, finely chopped
1 clove Garlic, minced
4 tbsp. White Wine, divided
1 oz. Pancetta (Italian bacon) or regular bacon, cooked & finely chopped
1 can Artichoke Hearts, drained & chopped
½ tsp. Dried Rosemary, crushed
¼ tsp. Black Pepper
1 c. Alfredo Sauce (from a jar)
½ c. Smoked Mozzarella, shredded
3 Sun Dried Tomatoes (packed in oil), drained & sliced
2 tbsp. Parsley

Instructions

Cook pasta according to directions. Drain and set aside. Pound chicken very thin and cook until done. In a non-stick skillet sauté onion, mushrooms and garlic until lightly browned. Add to the chicken. Cook for about 3-4 minutes. Add 2 tablespoons of wine. Stir in bacon.

Add remaining ingredients and simmer on low to medium until thickened. Toss pasta in this mixture. Serve hot with garlic bread.

Recipe Info

Rating

Date July 31, 2003