Dubliner Chicken With Pasta, Pancetta and Arugula
- Ready In:
- 40mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 lb boneless skinless chicken breast, cut into bite size strips
- 2 ounces pancetta, coarsely chopped (about 4 thin slices)
- 2 shallots, peeled and thinly sliced (2 oz)
- 2 garlic cloves, minced
- 1⁄4 cup kerrygold pure irish butter
- 1⁄3 cup drained and chopped sun-dried tomato packed in oil
- 1⁄2 lb orchiette pasta, cooked according to package directions
- salt
- fresh ground pepper
- 3 cups coarsely chopped arugula
- 1 1⁄2 cups shaved or grated kerrygold dubliner cheese
- 2 tablespoons toasted pine nuts
directions
- Saute chicken, pancetta, shallots and garlic in a skillet over medium heat for about 10 minutes or until chicken and pancetta are cooked through.
- Remove from skillet and keep warm.
- Melt butter in same skillet over medium heat.
- When butter begins to foam, cook for 1 minute more until golden brown, being careful not to burn.
- Add chicken mixture, tomatoes and cooked pasta to skillet; cook for a minute more to heat through.
- Season to taste with salt and pepper.
- Stir in arugula, cheese and pine nuts and toss lightly.
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