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
  1. 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.
  2. Add remaining ingredients and simmer on low to medium until thickened. Toss pasta in this mixture. Serve hot with garlic bread.
  3. *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.