Dubliner Chicken with Pasta, Pancetta and Arugula

By tammy1365

Ingredients

• 1 lb chicken breast
• 2 oz pancetta
• 2 shallots
• 2 garlic cloves
• 1/4 cup Irish butter
• 1/3 c sun-dried tomatoes
• 1/2 lb cooked pasta
• S&P
• 3 c arugula
• 1-1/2 c Dubliner cheese
• 2 T toasted pine nuts

Details

Servings 4
Adapted from kerrygoldusa.com

Preparation

Step 1

Directions:

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,

Makes 4 sevings.