Dubliner Chicken With Pasta, Pancetta And Arugula

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb boneless skinless chicken breast, cut into bite size strips
• 2 ounces pancetta, coarsely chopped (about 4 thin slices)
• 2 shallots, peeled and thinly sliced (2 oz)
• 2 garlic cloves, minced
• 1/4 cup kerrygold pure irish butter
• 1/3 cup drained and chopped sun-dried tomato packed in oil
• 1/2 lb orchiette pasta, cooked according to package directions
• salt
• fresh ground pepper
• 3 cups coarsely chopped arugula
• 1 1/2 cups shaved or grated kerrygold dubliner cheese
• 2 tablespoons toasted pine nuts

Recipe

• 1 saute chicken, pancetta, shallots and garlic in a skillet over medium heat for about 10 minutes or until chicken and pancetta are cooked through.
• 2 remove from skillet and keep warm.
• 3 melt butter in same skillet over medium heat.
• 4 when butter begins to foam, cook for 1 minute more until golden brown, being careful not to burn.
• 5 add chicken mixture, tomatoes and cooked pasta to skillet; cook for a minute more to heat through.
• 6 season to taste with salt and pepper.
• 7 stir in arugula, cheese and pine nuts and toss lightly.