PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

  • 1 bag of Stefano’s farfalle
  • 2 tbsp. Stefano’s olive oil
  • 2 ounces pancetta or bacon, diced
  • 1 chicken breast, sliced
  • 2 green onions, chopped
  • 2 roasted red peppers, sliced
  • 4 to 5 basil leaves, chopped
  • Handful Italian parsley, chopped
  • 3 tbsp. mascarpone cheese or 35% cream
  • Salt and freshly ground pepper, to taste
  • 2 tbsp. freshly grated parmesan cheese

PREPARATION:

  1. Bring a large pot of water to a boil. Generously salt. Add pasta and cook until al dente.
  2. Meanwhile, heat olive oil in 28cm Granit sauté pan over medium heat. 
  3. When oil is hot, add pancetta and cook until it just starts to crisp. Remove from the pan. 
  4. Add chicken, salt and pepper and cook until golden brown and cooked through, about 4 to 5 minutes. 
  5. Add pancetta back to the pan, along with green onions. Cook for 1 minute. 
  6. Add roasted peppers, basil, parsley and mascarpone. Cook for another 2 minutes.
  7. Drain pasta and add to skillet. Toss to combine. Finish with parmesan cheese. Serve.