Dubliner Chicken With Pasta, Pancetta and Arugula

• boneless skinless chicken breast↗1 lb

  cut into bite size strips

• pancetta↗2 ounces

  coarsely chopped (about 4 thin slices)

• shallots↗2 ounces

  peeled and thinly sliced (2 oz)

• garlic cloves↗2

  minced

• kerrygold pure irish butter↗1⁄4 cup
• drained and chopped sun-dried tomato packed in oil1⁄3 cup
• orchiette pasta↗1⁄2 lb

  cooked according to package directions

• salt↗
• fresh ground pepper↗
• coarsely chopped arugula3 cups
• shaved or grated kerrygold dubliner cheese1 1⁄2 cups
• toasted pine nuts↗2 tablespoons

Step-by-step instructions

1. 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. 2

   Remove from skillet and keep warm.

3. 3

   Melt butter in same skillet over medium heat.

4. 4

   When butter begins to foam, cook for 1 minute more until golden brown, being careful not to burn.

5. 5

   Add chicken mixture, tomatoes and cooked pasta to skillet; cook for a minute more to heat through.

6. 6

   Season to taste with salt and pepper.

7. 7

   Stir in arugula, cheese and pine nuts and toss lightly.