Farmer'S Pasta

• 3 tablespoons extra virgin olive oil
• 2 boneless skinless chicken breast halves
• 4 ounces diced pancetta
• 3 large garlic cloves, minced
• 2 portobello mushroom caps, sliced
• 1/2 cup dry white wine
• 1 cup chicken broth
• 5 new potatoes, unpeeled, each cut into 12 wedges
• 2 red bell peppers, cut into 3/4-inch pieces
• 1 green bell pepper, cut into 3/4-inch pieces
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 tablespoon chopped fresh rosemary
• 8 ounces penne (tube-shaped pasta)
• 1/3 cup about 1 . 5 oz. freshly grated parmigiano-reggiano cheese

1. Heat 1 tablespoon of the oil in large skillet or Dutch oven. Add chicken breasts; cook over medium heat 4 to 6 minutes or until golden brown and juices run clear. Remove from skillet. Slice diagonally into 1/2-inch strips; set aside.
2. Heat remaining 2 tablespoons oil in same skillet. Add pancetta; cook over medium heat until brown, stirring occasionally. Add garlic; cook briefly. Add mushrooms; cook 1 to 2 minutes.
3. Increase heat to high. Add wine; bring to a boil. Add chicken broth, potatoes, bell peppers, salt and pepper. Bring to a boil. Reduce heat to medium-low; cover and simmer 5 minutes.
4. Remove cover; increase heat to medium-high. Add chicken and rosemary. Cook 3 to 5 minutes or until potatoes are tender and sauce is slightly thickened.
5. Meanwhile, cook penne according to package directions.
6. Drain penne; toss with sauce and cheese.
7. TIP *Regular bacon can be substituted for pancetta. Eliminate the oil for cooking and drain the bacon drippings.

extra virgin olive oil, chicken, pancetta, garlic, portobello mushroom caps, white wine, chicken broth, new potatoes, red bell peppers, green bell pepper, salt, fresh ground pepper, rosemary, penne, freshly grated parmigiano

Taken from www.food.com/recipe/farmers-pasta-353564 (may not work)