Blackened Chicken with Pancetta
1 lb boneless chicken
Pancetta (one pkg, about 1/4 lb?)
Pound out your boneless chicken to around 1/2"
Coat the chicken with olive oil, then sprinkle with this:
1 tsp. each of: paprika, onion powder, garlic powder, cayenne pepper
1 1/2 tsp of black pepper
1/2 tsp. each of: salt, thyme, oregano
Slice pancetta into about 1/4" x 2" slices and brown. Remove, then cook the blackened chicken. Remove and cover to keep warm.
You can make homemade Vodka sauce, but I used Bertolli (which I found is gluten-free.) Add the entire jar to the drippings and add in around half of the pancetta and some shredded parmesan cheese.
While you're doing this, cook the pasta.
(I cooked a separate pot of gluten-free pasta)
Slice the chicken into strips.
Because we have one gluten-free family member, we layer the ingredients finishing with more freshly shredded parmesan cheese and the rest of the crispy pancetta. Oh my gosh, maybe my standards are low, but this was pretty good. I wish I had a picture, but by the time this thought occurred to me, dinner was over.