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