CHICKEN PASTA II

CHICKEN PASTA II

“Chicken breast is cooked with bacon, tomatoes and wine, then spooned over steaming radiatore pasta.”


1 (16-oz.) package radiatore pasta
½ lb. bacon
4 boneless, skinless chicken breast halves cut into bite-size pieces
¾ cup white wine
2 large tomatoes cut into bite-size pieces
1 tsp. dried Italian seasoning


Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente; drain.

Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Set bacon aside to drain on paper towels. Drain all but 1 Tbsp. bacon grease, then sauté chicken until no longer pink, and juice runs clear. Break bacon into pieces, and return to skillet. Stir in wine and tomatoes. Sprinkle with Italian seasoning. Simmer until tomatoes are cooked, about 20 minutes. Serve sauce over cooked pasta.

Yield: 6 servings.