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Pipette with Roasted Garlic Sauce, Chicken Breast and Aromatic Herbs (Pipette con Salsa Campagnola, Petto di Pollo ed Erbe Aromatiche)

Ease of preparation:  

Prep Time: 15 minutes

Cook time: 10 minutes

Servings: 4-6

Regions: 

Wine pairing: White

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Ingredients

2 tablespoonsextra virgin olive oil
1 poundchicken breast, boneless, skinless cut into strips
4 leavesfresh sage
1 sprigfresh rosemary
3 cups (1/2 pound)button mushrooms, sliced
2 clovesgarlic
to tastesalt
to tastefreshly ground black pepper
1 jarBARILLA Roasted Garlic Sauce
1 box (16 ounces)BARILLA Pipette
1 cuprusset or Idaho potatoes, diced into 1/4 inch pieces
1/2 cupParmigiano cheese, freshly grated
2 tablespoonsItalian flat-leafed parsley, chopped


BRING a large pot of water to a boil.
HEAT oil in a large skillet over medium high heat. Add chicken, sage, rosemary, mushrooms and garlic. Season with salt and pepper to taste. Saute 5 minutes or until chicken is cooked through.
ADD Roasted Garlic & Onion Sauce and simmer 2 minutes or until heated through. Discard garlic and herbs.
ADD pasta and potatoes to boiling water and cook according to package directions. Drain and add to sauce; mix well.
TRANFER to a serving platter or bowl. Garnish with cheese and parsley. Drizzle with additional olive oil if desired




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