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Pancetta Pasta with Chicken & Asparagus

Prep Time: 10

Cook Time: 15

Serves: Serves: 4

Ingredients

• 8 oz. rotelle or penne pasta
• 1 cup fresh asparagus, cut diagonally into 1-inch pieces
• 1/2 cup chopped pancetta or bacon
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 Tbsp. olive oil
• 1 small red bell pepper, cut into strips
• 1/2 lb. boneless, skinless chicken breasts, cut into 1-inch chunks
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 3/4 cup half-and-half
• 1 cup (4 oz.) Sargento® Fancy Shredded 6 Cheese Italian Cheese
• 2 Tbsp. chopped fresh basil
• 3 Tbsp. Sargento® Artisan Blends® Shredded Parmesan & Romano Cheese

Directions

• Cook pasta according to package directions.

• Combine asparagus and 1 tablespoon water in microwave-safe bowl; cover. Microwave on HIGH 3 minutes or until asparagus is crisp-tender. Rinse with cool water and drain; set aside.

• Cook pancetta in large skillet until slightly brown. Add onion and garlic; cook 5 minutes, stirring occasionally. Add oil, bell pepper, chicken, salt and pepper. Cook 5 minutes or until chicken is no longer pink, stirring frequently. Add half-and-half and asparagus; cook 2 minutes or until asparagus is heated through. Stir in Italian cheese until melted.

• Toss pasta with chicken mixture; add basil. Transfer to serving plates; top with Parmesan and Romano cheese.