Farfalle Festivale

• 1 pound Farfalle Pasta
• 1 Tablespoon Olive Oil
• 4 ounces, weight Pancetta, Diced
• 2 cloves Garlic, Minced
• 2 whole Chicken Breast
• 4 Tablespoons Butter
• 1 cup Heavy Cream
• 1 cup Parmigiano-Reggiano, Grated
• 2 teaspoons Ground Pepper
• 1 teaspoon Ground Nutmeg
• 1 whole Tomato, Seeded And Chopped
• 5 leaves Fresh Basil, Shredded
• Salt and Pepper

1. Farfalle (far-fall-eh) Festivale (fes-tiv-all-eh):
2. Boil pasta according to package directions to al dente.
3. Meanwhile, heat olive oil in a heavy skillet.
4. Add pancetta and garlic to pan, cook over medium heat until pancetta is crisp and its fat has rendered.
5. Remove pancetta and garlic from skillet and set aside.
6. Add chicken breasts, seasoned on both sides with salt and pepper, to the skillet with the pancetta drippings.
7. Brown on both sides and cook through.
8. Remove from skillet and slice.
9. Make alfredo sauce by bringing butter and cream to a simmer and add cheese, fresh ground pepper and ground nutmeg.
10. Toss pasta with chicken, pancetta/garlic mixture and sauce.
11. Top with chopped tomato and shredded basil.

pasta, olive oil, garlic, chicken, butter, heavy cream, ground pepper, ground nutmeg, tomato, fresh basil, salt

Taken from tastykitchen.com/recipes/main-courses/farfalle-festivale/ (may not work)