1. Fill a large pot with about 4 quarts of water. Bring to a boil over high heat, add pasta, and cook, stirring occasionally until done, about 8 to 10 minutes.

2. While water is heating, heat 2 tsp. of the oil in an extra-large skillet over medium heat. Add chicken tenders. Cook until golden on one side, about 1 to 2 minutes. Flip tenders and continue cooking until golden brown on second side, about 1 to 2 minutes. Transfer tenders to a plate, cover with foil, and set aside.

3. Add remaining 1 tsp. oil to pan and heat over medium heat. Add leek, garlic, salt, and black pepper. Cook and stir until fragrant, about 1 to 2 minutes.

4. Add wine and simmer, about 30 seconds. Increase heat to medium-high and add peas, chicken broth, and cream. Bring to a simmer and cook until peas are tender, about 5 to 6 minutes.

5. Drain pasta and return it to pot unrinsed.

6. Return chicken to pan to cook through, about 5 minutes. Remove tenders and place on top of pasta. Add Mascarpone, bacon, and parsley to sauce and stir until smooth. Turn off heat. Pour finished sauce over cooked pasta and chicken. Toss well to combine.

7. To serve, divide pasta and tenders among four shallow bowls (or dinner plates). Top each bowl with grated Parmesan and offer freshly ground black pepper, if desired. Serve immediately.

Source: Hannaford fresh Magazine, July - August 2007