FETTUCCINE WITH CHICKEN TENDERS AND PANCETTA

2. Heat 1 tablespoon olive oil and 1 tablespoon of butter in a pan.

3. Add chicken pieces so they are in a single layer; don’t crowd them in the pan.

4. Sauté the tenders, turning them over midway during cooking, until they are browned on each side. (They don’t need to be completely cooked through at this point.) When browned, remove the chicken pieces to a separate plate and heat another 1 tablespoon of oil and 1 tablespoon of butter in the pan, and sauté the rest of the chicken.

Fettuccine

1. Add pasta to a pot of boiling hot water and cook till al dente, reserve 1/3 cup of pasta water and set the cooked pasta aside and reserved pasta water aside.

2. Heat sun-dried tomatoes in a skillet over medium-high heat.

3. Add the bacon to the skillet and fry till light golden, remove and set aside.

SERVES 4

Chicken tenders sauteed with with the delicious flavours of pancetta, sun dried tomatoes, mushrooms and garlic, finished off with some parmesan for a simple pasta dish to enjoy any night of the week.

Chicken Tenders

1 lb boneless, skinless chicken tenders salt freshly ground black pepper about 1/3 cup flour

FETTUCCINE

2 tbsp extra virgin olive oil

16 oz. portabella mushrooms, sliced

1/4 cup sun-dried tomatoes, with oil

1/4 lbs pancetta

5 garlic cloves, minced

1/4 tsp red pepper flakes, crushed

1/2 cup parmesan cheese, grated

1 lbs fettucine

4. Add olive oil to the pan and heat.

5. Add the garlic and stir fry until softened.

6. Add the mushrooms and sautee until caramelized.

7. Add the sun-dried tomatoes and bacon back into the pan.

8. Add in the chicken tenders, pasta, and parmesan along with the reserved pasta water and toss to coat.

9. Stir until the parmesan is all melted and pasta is heated through.

10. Taste and season with salt and black pepper as needed and serve.