Ingredients

The following ingredients have 4 Servings
  • 1 pound bacon
  • 1 pound chicken, cut into bite-size peices
  • 1 large onion, diced
  • 1 or 2 bell peppers, diced
  • 1 pound hot cooked pasta
  • 1 jar 15-ounce jar Bertolli Alfredo sauce
  • 1 or 2 large tomatoes, chopped
  • salt and pepper to taste
  • Fresh grated Parmesan

Instruction

  • In a large skillet fry the bacon until crisp (working in batches if needed). Remove the bacon from the pan and let it cool on paper towels to absorb the grease. Reserve 4 tablespoons of bacon fat. Discard the remaining bacon grease.
  • Heat the same skillet over medium-high heat and add back 2 tablespoons of bacon fat. Add the chicken and cook until the chicken is done and no longer pink in the center. Remove the chicken from the pan and set aside.
  • Return the skillet back to the heat and add the remaining 2 tablespoons of bacon fat. Add the onions and bell pepper and cook until the onion is soft and translucent, about 5 minutes.
  • While all this is cooking you can be cooking your pasta.
  • Chop the cooked bacon into small bits.
  • In a large bowl combine the chopped bacon, chicken, cooked onions and peppers, cooked pasta, Alfredo sauce, and chopped tomatoes. Stir to combine and salt and pepper to taste.
  • Serve right away with freshly grated Parmesan.