• 214ce2e2b8d0fae9045b7e1f3754b21e

Dubliner Chicken With Pasta, Pancetta And Arugula

submitted by Meg Creamer

Prep
Cook
Serves 4people
Ingredients
1
lb boneless skinless chicken breasts, cut into bite size strips
2
ozs pancetta (about 4 thin slices), coarsely chopped
2
shallots (2 oz) peeled and thinly sliced
2
cloves garlic, minced
1/4
cup Kerrygold Pure Irish Butter
1/3
cup drained and chopped oil packed sun dried tomatoes
1/2
lb orchiette pasta, cooked according to package directions
salt and freshly ground pepper to taste
3
cups coarsely chopped arugula
1 1/2
cups shaved or grated Kerrygold Dubliner Cheese
2
tbsp toasted pine nuts
Directions
1.
Sauté 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, Kerrygold Dubliner Cheese and pine nuts and toss lightly.
2.
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.
3.
Add chicken mixture, tomatoes and cooked pasta to skillet; cook for a minute more to heat through. Season to taste with salt and pepper.
4.
Stir in arugula, Kerrygold Dubliner Cheese and pine nuts and toss lightly

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