Jenn's Kick Ass Chicken Scaloppini

This is NOT a new recipe. In fact, it's far from new. I've made this recipe at least 20 times since I first made in in 2011. I'm reposting because every time I make it I tweak it a little bit more. And tonight I have that perfect combination that created to most delicious chicken scaloppini I've ever made. 

This recipe is NOT Rachael Ray's recipe. If you want that go here (Or the link above which is the same recipe).

No, this is Jenn's Kick Ass Chicken Scaloppini. Period. 

Jenn's Kick Ass Chicken Scaloppini

Serves 4

• 3/4 pound spaghetti
• 3 T olive oil, divided
• 6 slices pancetta, chopped
• 1/2 medium onion, chopped
• 1 T butter, cut into pieces
• 5 button mushrooms, chopped
• 1 pound chicken, cut into bite sizes pieces
• Salt and freshly ground black pepper
• 2 cloves garlic, smashed
• 1 c dry white wine
• 1/2 c half and half
• 16 pitted, large green olives w/ pimientos, chopped
• 1/3 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls

Place pasta water on to boil and cook linguini 8 minutes, to al dente in salted water. Drain and reserve. 

Preheat a large, heavy skillet over medium to medium high heat. Add 1 tablespoon olive oil and the pancetta. Cook pancetta until its just about crispy. Don't look away. It'll go from almost crispy to burnt in no time. Take it out of the pan and set aside. 

Add more olive oil and 1 T butter, add onions and cook another 2 or 3 minutes. Add mushrooms to the pan and cook together with the onions 3 to 5 minutes. Add garlic and let it cook for 30 seconds or until fragrant. 

Remove from the pan with the pancetta.  Don't season this with salt. The pancetta adds plenty of salt to the dish.

Add another T of olive oil. Drop in the chicken and stir fry until brown and almost cooked through. Season with salt and pepper. 

Add the pancetta, onions and mushrooms back to the pan. Add wine to the pan. Cook wine down to evaporate the alcohol about 2 to 3 minutes. 

Add the half and half and let it cook until it thickens. Keep stirring it so you don't scold the half and half.  Stir in olives. 

Add the spaghetti to this and toss. Serve with grated parmesan cheese over it.