Tuesday, January 13, 2009

Suzie's Italian Chicken

Here's another one from Paul's Italian cookbook (the one with recipes from Home Ec teachers). I don't know who Suzie is, but it's a good recipe! :)

Suzie's Italian Chicken

1/2 c. bacon, chopped
1 1/2 lbs. boneless skinless chicken breasts*
4 to 6 Roma tomatoes, seeded, chopped**
1/2 c. chicken broth (it also said you could use cooking sherry for this, but I don't have any on hand)
1 T. dry Italian seasoning
1/8 t. cayenne pepper
4 cloves garlic, minced
2/3 lb. fettuccine (the recipe calls for a pound, but we found that the ratio of pasta to sauce was off)
1 T. butter
1/2 c. Parmesan cheese

*I used thighs...but I don't recommend it! I saw that they were cheaper at the store and didn't know why I never bought them. Now I know. There is a huge difference that is most definitely not worth the dollar or two in savings. They are fatty and greasy. Gross!

**I was a little scared that it asked you to seed the tomatoes because I had never done it, but it wasn't bad at all. I just cut the tomatoes in quarters the long way and scraped out the seeds before chopping them up. I didn't worry about getting every last seed, and it only took a minute or two.

Cook pasta according to directions given. Meanwhile, in large skillet, cook bacon until crisp. Remove to a paper towel lined plate. Discard all but about 1 tablespoon bacon grease. Add chicken and cook, stirring until done. Remove chicken. Add tomatoes, broth, seasonings, and garlic. Bring to a boil and simmer for 5 to 10 minutes or until most of the liquid has evaporated. Return chicken to pan, stirring until heated through. Toss pasta with butter. Serve pasta topped with sauce, bacon, and Parmesan cheese.

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