Ingredients

The following ingredients have 6 Servings
  • 1 (16 ounce/454g) package Barilla Blue Box Penne Rigate
  • 1 tablespoon olive oil
  • 1/2 pound back bacon (Canadian bacon) (diced)
  • 2 chicken breasts (cut into strips)
  • 1/2 small onion (chopped finely)
  • 4 cloves garlic (minced)
  • 4 ounces white mushrooms (sliced)
  • 1/4 cup dry white wine (e.g. sauvignon blanc)
  • 1 (14 fluid ounce) can diced tomatoes (with juices)
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon Dijon mustard
  • 6 ounces broccolini (cut into small florets)
  • 1/2 cup half-and-half 
  • Salt & pepper (to taste)
  • Freshly grated parmesan cheese (to taste)
  • Fresh parsley (chopped (optional))

Instruction

  • Boil a large, generously salted pot of water for the Barilla Penne Rigate. Cook al dente according to package directions (11-12 minutes). 
  • Meanwhile, prep your back bacon, chicken, onion, mushrooms, and broccolini. 
  • Add olive oil to a skillet on medium-high heat. Sauté the onion for 5 minutes, stirring occasionally.
  • Add the back bacon and chicken to the pan and continue to sauté for another 5 minutes.
  • Stir in the garlic and cook 30 seconds or until fragrant.
  • Stir in the white wine and mushrooms. Sauté for an additional 5 minutes.
  • Stir in the diced tomatoes, Cajun seasoning, Dijon mustard, and broccolini. Reduce the heat to medium, cover the pan, and simmer for 5 minutes.
  • Add in the half-and-half and season with salt & pepper to taste. Let the sauce warm through. Drain the penne and toss with the sauce.
  • Serve immediately with freshly grated parmesan cheese and a sprinkle of fresh parsley if desired.