Creamy Italian Chicken & Pasta
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
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.
*I used 2 slices of regular bacon; I cooked the chicken in a little olive oil & garlic; I didn't toss the pasta with the sauce - I divided the pasta among the plates, ladled the sauce over and placed a chicken breast on top.