3/4 pound package fettucine noodles
1 small head broccoli, cut into small florets
Olive oil, as need
4 thin slices pancetta, chopped
4 tbsp. butter
4 chicken scallopine, sliced into strips
1 to 2 garlic cloves, chopped
8 sage leaves, whole or chopped
Salt and freshly ground pepper, to taste
3 tbsp. white wine or chicken stock
1 cup whipping cream (35%)
2 tbsp. chopped sundried tomatoes
1/4 to 1/3 cup grated Parmesan cheese, to taste
2 tbsp. chopped parsley
Freshly grated Parmesan cheese, for serving
Bring large pot of water to a boil. Generously salt water. Add pasta and cook for 6 minutes. Add broccoli florets and continue to cook until pasta is al dente and broccoli is tender. Drain, reserving some of the pasta water.
Meanwhile, as pasta is cooking, add 2 tbsp. olive oil to large skillet over medium heat. When oil is hot, add pancetta. Cook until golden, about 2 minutes. Increase heat to medium high. Add butter, chicken, garlic, sage, and salt and pepper. Cook, stirring occasionally, until chicken is browned, about 3 to 4 minutes.
Add splash of wine, cream and sundried tomatoes. Stir to remove any brown bits in the bottom of the pan. Bring sauce to a boil and cook until chicken is cooked through and sauce thickens slightly, about 5 minutes. Add drained pasta and broccoli. Toss to combine, adding a few tbsp. of pasta water if needed to loosen the sauce. Add Parmesan cheese and parsley. Toss.
Serve with more Parmesan cheese, if desired.
Yield: 4 servings.