2 Tbsp olive oil
1 lb chicken breast or tenders
1 tsp paprika
1 tsp Italian seasoning (thyme, oregano, basil - combined)
5 medium tomatoes, chopped in small cubes
5 cloves garlic, minced
1/4 tsp crushed red pepper flakes
6 bacon strips, cooked crisp and crumbled
1 1/3 C half and half
1 1/3 C Parmesan cheese, shredded
10 oz. penne pasta
Season chicken with paprika and Italian seasoning. In a large skillet, on high heat, combine
olive oil and chicken. Cook for 1 minute. Flip chicken and cook for 1 minute.
Reduce heat to medium.
Flip chicken again and cook, covered, until cooked through. Remove from pan and slice
into small strips.
In the same pan, add chopped tomatoes, garlic, crushed red pepper, 1/3 of chicken, and
half the cooked bacon. Stir to combine.
Add half and half and bring to boil. Once boiling, add grated Parmesan cheese and reduce to simmer. Stir until cheese melts and makes a creamy sauce.
Remove from heat.
Season with more crushed red pepper and salt, if needed.
Bring a large pot of water to boil, add pasta and cook according to instructions. Drain and rinse with cold water.
Add pasta to skillet. Add remaining bacon. Top with chicken strips and grated Parmesan cheese.