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Instructions |
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Boil a salted pot of water for the pasta. Cook it
al dente according to package directions.
Meanwhile, cut up the bacon and fry it in a skillet
over medium high heat until crispy. Once done,
remove & drain. Leave the bacon grease in the pan.
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Meanwhile, prep your chicken. Cut it up and
sprinkle it with garlic powder and salt and
pepper. Coat in flour. cook the chicken over
medium high heat for 3 to 4 minutes per side or
until golden. You may need to work in batches to
avoid overcrowding the pan. Turn down heat if
needed. Take the chicken out of the pan and set
it aside.
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Stir in the garlic and chicken broth. Scrape up any
brown bits from the bottom of the pan. Let it cook
for a minute or so. Add the cream and tomatoes to
the pan. Cook for 2 minutes or until the tomatoes
begin to lose their shape.
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Add the chicken and bacon back into the pan and let
it warm through for a few minutes being careful not
to overcook the chicken. Stir in the parmesan and
toss with the drained pasta. Season with extra salt
and pepper if needed.(i also like to use tony chachere’s sometimes too)
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Originally Submitted
11/12/2020
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