Farfalle with Chicken and Peas in Mushroom-Pancetta Cream Sauce

Ingredients

• 3 chicken breasts cut into small cubes
• 1 cup chopped pancetta and/or 1 cup chopped prosciutto 
• 2 cups finely chopped onion
• 2 cups finely chopped crimini mushrooms
• 2 cups frozen green peas
• 8 ounces Farfalle (bow tie) pasta

• 1/2 cup marsala wine
• 1/2 cup low sodium chicken broth
• 1/4 cup of parmesan cheese
• 1/4 cup heavy whipping cream
• 2 teaspoons extra-virgin olive oil
• Teaspoon salt
• Teaspoon pepper
• Teaspoon thyme

Directions

• Cook pasta in salt water - al dente, according to package
• While pasta is cooking, heat olive oil in skillet
• Add chopped pancetta and/or chopped prosciutto based on preference
• Allow chopped pancetta and/or chopped prosciutto to cook for 2 minutes on high heat then add chicken, onions and mushrooms
• Sauté mixture for a few minutes then add marsala wine, thyme, and salt and pepper to taste
• Allow marasala wine to cook down for about 4 minutes 
• Add chicken stock and frozen pees and allow to cook down for another few minutes
• Once marsala and chicken stock have reduced and sauce has thickened, add parmsean cheese and whipping cream slowly. Stir to mix in evenly, lowering heat if necessary to keep low simmer
• Allow ingrediantes to simmer for an additional few minutes
• Drain pasta and pour pasta into the skillet for another minute or 2, so sauce coats pasta
• Serve and top with a sprinkle of Parmesan cheese