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In a large skillet, cook pancetta over medium heat until crisp, drain on paper towels and set aside. Pour grease out of skillet, but do not clean.
Cook pasta according to directions to achieve an al dente texture and drain.
Puree the peppers in a food processor and transfer to the skillet along with the Alouette Spreadable Cheese and chicken.
Warm over medium low heat, stirring often, until thoroughly blended and heated.
Add cooked pasta to the skillet with chicken and sauce. Toss to coat pasta and stir in pancetta.
Serve topped with toasted walnuts.
Note: To toast walnuts, spread on a baking sheet and bake at 350° F for 9-11 minutes or until aromatic and lightly browned.
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Emilyno 1 year agoEasy and good. Family enjoyed. Used bacon.
shannaderringer 1 year agoThe sauce needs to be creamier, maybe add 1/4 to 1/2 cup milk. Also use less chicken, cut it from 1 lb. down to 1/2 pound. I would make it again, but only to try and improve it.
Tegsyb 1 year agoThis looks nice but I need a bit more method than is posted here!
Alouette 4 years ago[I posted this recipe.]