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1
Heat a large pot of water to a boil and cook noodles to al dente (according to package instructions for al dente).
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2
Drain and set aside.
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3
Heat a non stick skillet with 1/2 tablespoon of olive oil over medium heat.
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4
Add chicken, 1/4 teaspoon salt, and 1/4 teaspoon pepper and saute until chicken is cooked through, stirring so chicken cooks evenly.
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5
Should take about 5-10 minutes depending on how big your pieces are.
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6
While noodles are cooking make the sauce.
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7
Heat the other 1/2 tablespoon of olive oil over medium heat in a large pot or deep dish skillet.
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8
Add the onions, pancetta and mushrooms and cook 7-10 minutes, stirring so the onions dont burn.
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9
You want the pancetta to render its fat and the mushrooms to be soft.
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10
Drain any fat and oil from the pan and add the garlic, cook for only 30 seconds.
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11
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.
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12
Turn heat up to medium-high and let boil until 1/2 of the liquid has reduced.
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13
Remove from heat and add reserved chicken.
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14
Toss the drained pasta with the sauce and serve topped with the fresh grated parmesan.
