One Pot Chicken Feta Alfredo

• 12 oz cooked chicken, chopped (half a rotisserie chicken or about 2 small chicken breasts)
• 4 oz pancetta
• 8 oz uncooked campanelle pasta (or penne or bowtie)
• 4 oz crumbled feta
• 1 1/2 cup shredded parmesan
• 2 cups chicken broth
• 1 cup heavy cream
• 1 1/2 tsp basil
• 1 1/2 Tbsp minced garlic
• 1/4 tsp red pepper
• 2 roma tomatoes, chopped
• 1/4 tsp salt (or to taste)
• 1/8 tsp pepper
• Read more at http://www.plainchicken.com/2015/02/one-pot-chicken-feta-alfredo.html#gJibdJkK6M5itpkl.99

1. In a 10-inch skillet, cook pancetta. Drain fat. Add remaining ingredients to skillet. Bring to a boil. Cover and reduce heat to simmer 15-20 minutes.

chicken, pancetta, pasta, feta, parmesan, chicken broth, heavy cream, basil, garlic, red pepper, roma tomatoes, salt, pepper

Taken from www.epicurious.com/recipes/member/views/one-pot-chicken-feta-alfredo-58384536 (may not work)