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Parmesan Chicken Linguine

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Ingredients
  

  • ¾-pound linguine
  • 6 slices bacon
  • 1-pound boneless skinless chicken breasts
  • 3 tbsp. olive oil
  • 6 cloves garlic
  • 1-½ cups low sodium chicken stock
  • ¾ cup whipping cream
  • ½ cup red bell pepper
  • ½ cup Parmesan cheese, grated          
  • 2 tbsp. basil

Instructions
 

  • Cook the dry linguine to al dente, in salted water; drain.
  • In a large sauté pan, over medium heat, crisply cook the bacon; remove from pan and roughly chop; set aside.
  • Cut the chicken breasts into bite sized cubes and lightly season with salt and pepper.
  • Place chicken, in the same pan used for cooking the bacon, along with the bacon fat; pan fry for only a few minutes until fully cooked.
  • Remove the chicken from the pan and set aside with the bacon.
  • Drain the bacon fat from the pan; add the olive oil and garlic; cook for only a minute to slightly soften the garlic.
  • Add the chicken stock; simmer quickly for a few minutes until the liquid has reduced by about ⅓.
  • Add the cream and simmer for an additional 2 minutes.
  • Season with salt and pepper, if needed.
  • Add the bacon, red pepper and the chicken to the sauce; simmer for only a minute or two to thoroughly warm the chicken.
  • Add the cooked pasta and Parmesan cheese.
  • Toss together the pasta and sauce, while still on the heat, until the sauce thickens to the consistency you like.
  • Garnish with the reserved chopped bacon, extra Parmesan cheese and a sprinkle of fresh herbs, if using, before serving.

Notes

Try using leftover shredded or diced chicken; prepare the sauce and pasta as usual; add the leftover chicken in just the last few minutes to warm it through.