chicken with pancetta and angel hair pasta recipe

3 boneless skinless chicken breasts halves

1 T olive oil

1 T butter

salt and pepper

9 slices pancetta

shredded asaigo cheese and shredded italian blend cheese (or mozzarella)

--Cut chicken into third but not all the way through.  Season with salt and pepper.  Heat olive oil in large saute pan over med-high heat, add butter and melt, but don't let it brown.

Add chicken and cook 5 minutes on one side, turn over and cook 5 minutes more.  Place 2 slices pancetta on each chicken breast.  Place the remaining pancetta in the pan directly to allow to crisp.  Reduce heat after 2 minutes, top each breast with cheese.  Remove chicken from pan, and place in warm oven to keep warm. Chop remaining pancetta and return to pan.

8 oz. dried angel hair pasta

1 T minced garlic

3/4 c chicken broth

1/4 c heavy cream (or milk, or half and half)

2 T fresh chopped rosemary

2 T balsamic vinegar

freshly ground pepper

1 T butter

additional asiago cheese

--Cook pasta in plenty of salted boiling water, according to directions.  Meanwhile, increase heat to saute pan.  Cook pancetta until crispy.  Reduce heat to medium and add minced garlic (do not cook garlic over high heat or it will become bitter).  Saute for 1 minute, add chicken broth, scraping the bottom to incorporate all the cooked bits.  Add the cream and rosemary.  Increase heat to med-high and stir until sauce is bubbling.  Add pepper to taste and the balsamic.  Cook 5 minutes.  Drain pasta, return to pot and add butter, toss.  Add sauce to the pasta and toss.  Remove chicken from the oven, place in saute pan to heat  for a minute or two.  Sprinkle asiago cheese on pasta and stir.  Serve chicken with pasta.