Alouette® Pancetta and Chicken Penne
By: Corrinne
Published: Thursday, December 10, 2009 - 6:14pm

Ingredients




6 ounces pancetta or bacon, diced
12 ounces (dry weight) penne pasta
1 1/2 cups roasted red bell peppers (from jar)
1 package (6.5 oz.) Alouette Garlic and Herbs, or Alouette Spinach Art
1 pound roasted chicken, shredded
3/4 cup walnuts, toasted and coarsely chopped

Preparation

1 In a large skillet, cook pancetta over medium heat until crisp, drain on paper towels and set aside.  Pour grease out of skillet, but do not clean. 2 Cook pasta according to directions to achieve an al dente texture and drain. 3 Puree the peppers in a food processor and transfer to the skillet along with the Alouette Spreadable Cheese and chicken. 4 Warm over medium low heat, stirring often, until thoroughly blended and heated. 5 Add cooked pasta to the skillet with chicken and sauce. Toss to coat pasta and stir in pancetta. 6 Serve topped with toasted walnuts. 7 Note: To toast walnuts, spread on a baking sheet and bake at 350° F for 9-11 minutes or until aromatic and lightly browned.

About


This recipe is delicious and easy for a weeknight dinner! Enjoy!