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Chef Walter’s Flavors + Knowledge: Farmer’s Pasta

Wednesday, November 30, 2016

 

This peasant style pasta is a meal in itself. If the marriage of potatoes and pasta leave you wondering, you will become a believer once you taste. Sometimes pancetta is replaced by bacon but the flavors are completely different and overly sweet because of the smokiness present in bacon. 

Serve 4

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 boneless skinless chicken breast halves
  • 4 oz. pancetta diced
  • 3 large garlic cloves, minced
  • 2 portobello mushroom caps, sliced
  • ¼ cup dry white wine
  • 1 cup chicken broth
  • 5 new potatoes, unpeeled, each cut into 12 wedges
  • 2 red bell pepper, thinly sliced
  • Salt and black pepper to taste
  • 1 tablespoon chopped rosemary
  • 8 oz. penne (tube shapes pasta) or other cuts to choice
  • ½ cup Parmigiano Reggiano Cheese

 

Directions

Heat 1 tablespoon of the olive oil in large skillet or Dutch oven. Add chicken breast; cook over medium heat 4 to 6 minutes or until golden brown and juices run clear. Remove from skillet. Slice diagonally into ½ inch strips; set aside.

Heat remaining 2 tablespoons of oil in the same skillet. Add pancetta; cook over medium heat until brown, stirring occasionally. Add garlic; cook briefly. Add mushrooms; cook for 2 minutes.

Increase heat to high. Add wine; bring to a boil. Add broth, potatoes, bell peppers, salt and pepper. Bring to a boil. Reduce heat to medium –low; cover and simmer 5 minutes.

Remove cover; increase heat to medium-high. Add chicken and rosemary. Cook for 5 minutes until potatoes are tender and sauce is slightly thickened. 

Meanwhile cook penne according to package directions. Drain penne; toss with sauce and cheese. Serve very hot.

Master Chef Walter Potenza is the owner of Potenza Ristorante in Cranston, Chef Walters Cooking School and Chef Walters Fine Foods. His fields of expertise include Italian Regional Cooking, Historical Cooking from the Roman Empire to the Unification of Italy, Sephardic Jewish Italian Cooking, Terracotta Cooking, Diabetes and Celiac. Recipient of National and International accolades, awarded by the Italian Government as Ambassador of Italian Gastronomy in the World. Currently on ABC6 with Cooking Show “Eat Well."  Check out the Chef's website and blog.

 

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