Mom’s Chicken Sketti

Heat a large pot of water to a boil and cook noodles to al dente (according to package instructions for al dente). Drain and set aside.

Heat a non stick skillet with 1/2 tablespoon of olive oil over medium heat. Add chicken, 1/4 teaspoon salt, and 1/4 teaspoon pepper and saute until chicken is cooked through, stirring so chicken cooks evenly. Should take about 5-10 minutes depending on how big your pieces are.

While noodles are cooking make the sauce. Heat the other 1/2 tablespoon of olive oil over medium heat in a large pot or deep dish skillet. Add the onions, pancetta and mushrooms and cook 7-10 minutes, stirring so the onions don’t burn. You want the pancetta to render it’s fat and the mushrooms to be soft. Drain any fat and oil from the pan and add the garlic, cook for only 30 seconds. Add the sherry, tomatoes, Italian seasoning, cayenne pepper, and other 1/4 teaspoon of salt and pepper (to taste), scraping up any brown bits from the bottom of the pan. Turn heat up to medium-high and let boil until 1/2 of the liquid has reduced. Remove from heat and add reserved chicken.

Toss the drained pasta with the sauce and serve topped with the fresh grated parmesan.