Sunday, September 27, 2009

Chicken Pasta Italiano

Photo by Kay Ercius

Well, what can I say about this dish?  
Chicken cooked in a bit of bacon grease
with garlic and served with fresh Parmesan and basil on a bed of pasta.  Oh mama.  By the way, after 2 years of pottery class this plate is one of the only things I made that I actually like.  The gorgeous hunk of Parmesan came all the way from Italy with our friends Stefano and Claudia who came to visit.

1/2 cup firmly packed chopped bacon (4 oz.), add more for nibbling
4 cloves garlic, pressed or minced
4 boneless, skinless chicken breasts, cut crosswise in 1/4 inch strips
1, 28-ounce can imported San Marzano tomatoes, cut up or squished with your hand.   (available at specialty food market)
1/2 cup white wine
1 T. oregano or Italian seasoning
salt & pepper
2 cups hot cooked & buttered spaghetti (6oz.)
1/2 cup grated fresh Parmesan Cheese

  1. In a 10 to 12" frying pan fry bacon until crisp.  Remove from pan, drain and reserve.
  2. Pour bacon fat in to a small bowl or measuring cup.  Measure 2 T. fat back in to the frying pan.
  3. Add the chicken and stir for 2 minutes.
  4. Add the garlic and stir until meat is cooked, about 3 minutes more.
  5. Remove from pan, reserve and discard any liquid.
  6. Add tomatoes, wine and oregano and cook about 5-10 minutes.  Return chicken to pan and heat.
  7. Serve over hot pasta.
  8. Sprinkle with bacon bits and fresh Parmesan.