Ingredients:
2 chicken breasts
2 tablespoons Italian dressing
1 lb bacon
2 (19 ounce) cans diced tomatoes
1 (385 ml) cans evaporated milk
1 (170 ml) cans heavy cream
1 teaspoon red pepper flakes
750 g whole wheat linguine
parmesan cheese
Directions:
Marinate the chicken breasts in Italian dressing.
Chop bacon into 1/4″ pieces and fry over medium-high heat in a large saucepan until well done. Drain off the bacon fat.
In the meantime, cook the noodles and broil or barbecue the chicken. Dice the chicken in to bite-sized pieces.
Into the hot bacon, add the diced tomatoes, then the red pepper flakes, chicken and any chicken drippings. Bring to a boil, then simmer gently until slightly reduced.
Remove from heat and stir in the evaporated milk and thick cream.
Serve over linguine noodles with a sprinkle of Parmesan cheese.
Servings: 6-8
Time preparation: 40 min.
Time total: 40 min.