PENNE PASTA WITH CHICKEN & CRISPY PANCETTA

Penne Pasta With Chicken & Crispy Pancetta image

Provided by Feast Your Eyes

Categories Chicken

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

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extra virgin olive oil
kosher salt, to taste
fresh ground black pepper, to taste
16 ounces skinless chicken strips
2 ounces pancetta, julienne
3 garlic cloves, finely chopped
1 cup cherry tomatoes, cut in half
2 tablespoons fresh basil, roughly chopped
2 tablespoons fresh oregano, roughly chopped
1 lb penne pasta
1/2 cup parmigiano, grated
2 tablespoons fresh Italian parsley, roughly chopped

Steps:

Fill a large pot with cold water, add a pinch of salt and a tablespoon of olive oil; bring to a boil.
Wash chicken and pat dry with paper towels; season with salt and pepper.
Heat a medium-sized, heavy-bottomed skillet over medium heat; add 2 tablespoons of oil and sauté chicken until no longer pink. Transfer to a plate lined with paper towels (keep warm).
Sauté pancetta in a small skillet on low heat until crispy; drain on a plate lined with paper towels (keep warm).
To a large-sized, heavy bottomed skillet add 3 tablespoons of oil; heat through. Add the garlic and sauté until slightly browned about 1 minute.
Add the tomatoes, season with salt and black pepper. Sprinkle the basil and oregano over the tomatoes; sauté for 3 minutes or until tomatoes are warmed through and skins slightly blistered.
Cook pasta as directed, drain and add to the large skillet. Gently toss with the tomato mixture. Add the the cheese and parsley; give another toss. Top with the chicken and pancetta just before serving.