Chicken Pancetta Pasta

Chicken Pancetta Pasta

2 chicken breasts

1/3 cup pancetta diced

200g (4 servings) fettuccine

2 tbsp. olive oil

2 tbsp. butter

1 onion

1/2 tsp. red pepper flakes

1 tsp. minced garlic

1/4 cup white wine

Salt and pepper

Boil water, cook noodles. Cut chicken into thin strips about 1/2 inch wide and 2 inches long. Heat pan with dairy free butter. Add chicken, cook until 165 degrees. While chicken is cooking, dice white onion and pancetta. Remove chicken from pan, keeping juices Add pancetta, white onion, red pepper flakes, garlic. Cook until onions are translucent, then add a splash of white wine to stop cooking. Add chicken back in and mix into sauce and simmer. Drain the noodles and save a little pasta water for the sauce. Add noodles to pan with chicken and pancetta. If needed, add a little pasta water. Stir and serve.

* I used Country Crock Plant Based Butter and Barilla Gluten Free Fettuccine. *