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Pasta with Creamy Walnut Sauce

5 star rating
 

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Submitted by: Judy DeGrottole

 

Bow tie pasta and cooked cubes of chicken breast are combined with a rich cream sauce flavored with pancetta, wine, Parmesan & walnuts.
 

Ingredients

  • l pound farfalle (bow tie pasta)
  • 3 tablespoons extra virgin olive oil
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into l" pieces
  • 1/2 teaspoon sea or kosher salt
  • 1 stick (unsalted) butter (1/2 cup)
  • 1/4 minced yellow onion
  • 1/4 pound pancetta, chopped
  • 1/2 cup dry white wine
  • 1/2 cup chicken broth
  • Grated peel and juice of 1 lemon
  • Grated peel of 1 small orange
  • 1 cup heavy whipping cream
  • 1 cup walnuts, chopped fine
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup chopped basil

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Method

Cook pasta according to package instructions, until al dente. Drain. Meanwhile, heat oil in large skillet over medium heat. Cook chicken until golden brown, about 5-7 minutes. Remove chicken with slotted spoon and season with salt; set aside. Drain excess oil from skillet and remove any chicken bits. Melt butter in same skillet and saute onion until tender. Add pancetta; cook until browned, but not crispy. Stir in wine, chicken broth, lemon juice, lemon & orange peels, and cream. Bring just to boiling; reduce heat to low and simmer, uncovered, for 7-10 minutes or to desired thickness. To serve, stir parmesan cheese and walnuts into sauce; toss gently with pasta and chicken. Transfer to serving platter; sprinkle with basil.

 

Notes: Sauce may be cooked in advance and reheated.

 

Number of Servings: 8

 

Submitted by: Judy DeGrottole ()

 

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