Chicken Pancetta Farfalle
Our Grilled Chicken Pancetta Farfalle is a favorite dish based on a recipe we’ve had for many years but updated with our Garlic Rapture Seasoning to add even more flavor when pan grilled. When the pancetta is added to the grilled chicken, the light smokiness adds extra flavor only pancetta can do. The sauce is classic Italian using cream and Asiago cheese. Tossed with farfalle pasta and there’s your meal.
Add a small salad on the side, topped with our Italian Salad Dressing and your guests will go wild. We do ourselves even without guests. It’s like eating at our favorite Italian restaurant without having to leave home.
1 Pound Box Farfalle (Bowtie) Pasta, Cooked According to the Instructions
4 Cups Heavy Cream
½ Teaspoon Granulated Chicken Bouillon, or 1 Crushed Chicken Bouillon Cube
1 ¼ Cups Fresh Shredded Asiago Cheese
¼ Cup Water
1 Tablespoon Cornstarch
Grilled Chicken and Pasta:
1 Lb Boneless Skinless Chicken Breast, Sliced into ¼” Thick Slices
1 Tablespoon Extra Virgin Olive Oil
2 Tablespoons Sheffield’s Garlic Rapture
1 Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
¼ Cup Butter
½ Cup Red Onion, Diced
¾ Cup Red Bell Pepper Diced
1 Large or 2 Medium Garlic Cloves, Minced
4 Ounces Thin-sliced Pancetta, Cut into ½” pieces
¾ Cup Green Onion Sliced into ¼” slices
1 Cup Heavy Cream
1 Tablespoon Chopped Fresh Parsley for Garnish
Cook Farfalle Pasta according to the instructions and set aside until needed.
Heat the olive oil, and chicken slices in an extra-large non-stick skillet on medium-high heat. (You’re going to use this skillet to assemble the dish.) Sprinkle with the Garlic Rapture, 1 teaspoon Kosher Salt and ½ teaspoon freshly ground black pepper. Using a spatula, toss to coat the slices. Cook for about 5 minutes, turning frequently until cooked thoroughly. Transfer to a plate and cover with foil to keep warm.
In a large sauce pan heat the 4 cups of heavy cream over medium heat until it starts to bubble. Add the Chicken Bouillon. Whisk to combine. Add the shredded Asiago cheese. Whisk until it starts to bubble again. Mix the cornstarch with the water in a small bowl. Add to the sauce and whisk to combine. Turn the heat down to medium-low and simmer for a few minutes. Remove from the heat and set aside.
In the extra-large non-stick skillet melt the butter over medium-high heat. Add the red onion and red bell pepper and saute for a minute. Add the garlic and pancetta. Cook for 2-3 minutes until the pancetta starts to render a bit. Add the chicken, remaining cup of heavy cream, green onions, and cooked farfalle pasta. Stir together. Add the Asiago sauce and heat thoroughly. Adjust salt and pepper if desired. Garnish with parsley and serve.