- ½ lb of pasta, I would use penne or fettuccine, boiled to al dente and drained
- 2 tablespoon olive oil
- 6 tablespoons butter
- 3 tablespoons flour
- 1 cup marsala wine
- 1 cup chicken broth
- ½ cup half-and-half
- ¼ cup grated Parmesan
- 1 chicken breast, cut in half, grilled and sliced
- 4 ounces of pancetta
- 12 ounces portabella mushroom, thinly sliced, you can also use crimini or porcini as a substitute
- 1 garlic clove, chopped
- ½ cup freshly grated Parmesan cheese
- ¼ cup fresh parsley, roughly chopped
Heat oven to 350. Spray 8×10 baking dish with cooking spray. Cook pasta as directed and drain.
Heat olive oil in sauce pan, add pancetta and cook until slightly crispy on both sides. Add mushrooms and garlic, cook until mushrooms are tender. Remove from pan and set aside. Take the pancetta out of the mushrooms and roughly chop then place pack with the mushrooms.
In the same pan melt butter in a saucepan over medium heat. Stir in flour. Gradually stir in wine and boil for 2-3 minutes to cook out the alcohol. Slowly stir in chicken broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half, grated cheese, chicken, pancetta and mushrooms.
Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Sprinkle with freshly grated cheese. Bake uncovered about 20 minutes. You may also broil the top, with the oven on low for 3-5 minutes.
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Quick Tip: For a veggie version, leave out the chicken and add more mushrooms!
Thanks to A Dash of Sanity for this awesome twist on a classic dish!