Dubliner Chicken With Pasta, Pancetta And Arugula

• 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

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.

chicken breast, pancetta, shallots, garlic, kerrygold pure irish butter, tomato, orchiette pasta, salt, fresh ground pepper, arugula, cheese, nuts

Taken from www.food.com/recipe/dubliner-chicken-with-pasta-pancetta-and-arugula-358606 (may not work)