Fetticine with Chicken, Bacon, and Tomatoes

We are big time pasta eaters in our house. This recipe is a favorite and what's nice about it is that it's a bit "lighter" than your typical pasta dish, since it's cooked with broth rather than a typical red or white sauce. Of course the bacon isn't exactly light, but who cares? It's so good with it! Actually you could easily leave it out or leave the chicken out, maybe add some mushrooms (what a great idea, I'm so using those next time!) and/or onions and use it as a meatless main dish or a nice side dish to something else. The original recipe calls for turkey tenders which would be yummy, but those are not something I regularly have on hand so I opt for chicken. And if prosciutto's your thing, use that instead of bacon. Just thinking about this dish makes my mouth water and wish we had more left-overs. So good!

Fetticine with Chicken, Bacon, and Tomatoes

{Adapted from my friend Carolee}

1 pound fetticine

2 T olive oil

1 1b chicken breast (or turkey) chopped into bite-size pieces

6 strips of bacon, cooked and crumbled

2 cups chicken stock

2 cloves garlic, minced

2-3 T fresh basil or 1/2 tsp dried

3 tomatoes diced, grape is good

1/2 cup give or take fresh parmsan, grated

Garlic powder/salt (or Kosher salt) and black pepper to taste

Get pasta going in a large pot. Meanwhile, heat olive oil in large skillet. Add chicken, seasoned however you like (garlic salt is my choice), and cook until browned and cooked through. Add chicken stock, garlic, and basil. Let simmer for a minute. Add cooked and drained noodles, chopped tomatoes, and grated parmesan. Season, taste, adjust as needed. I usually add more basil and parmesan once I've tasted it. Right before serving sprinkle on cooked crumbled bacon. Enjoy!

Easily serves 4 as a main dish.