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“This peasant-style pasta is a meal in itself. If the marriage of potatoes and pasta leaves you wondering, you will become a believer once you taste it. From Cooking Club of America.”

Ingredients Nutrition


  1. Heat 1 tablespoon of the oil in large skillet or Dutch oven. Add chicken breasts; cook over medium heat 4 to 6 minutes or until golden brown and juices run clear. Remove from skillet. Slice diagonally into 1/2-inch strips; set aside.
  2. Heat remaining 2 tablespoons oil in same skillet. Add pancetta; cook over medium heat until brown, stirring occasionally. Add garlic; cook briefly. Add mushrooms; cook 1 to 2 minutes.
  3. Increase heat to high. Add wine; bring to a boil. Add chicken broth, potatoes, bell peppers, salt and pepper. Bring to a boil. Reduce heat to medium-low; cover and simmer 5 minutes.
  4. Remove cover; increase heat to medium-high. Add chicken and rosemary. Cook 3 to 5 minutes or until potatoes are tender and sauce is slightly thickened.
  5. Meanwhile, cook penne according to package directions.
  6. Drain penne; toss with sauce and cheese.
  7. TIP *Regular bacon can be substituted for pancetta. Eliminate the oil for cooking and drain the bacon drippings.

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