Leftover Chicken and Bacon Spaghetti

Leftover Chicken and Bacon Spaghetti 3 cups cooked chicken diced 1/2 pound crisp cooked smoked bacon chopped in small pieces 3 cloves minced garlic 2 tbsp olive oil 4 cups pureed canned tomatoes San Marzano if possible 1 tsp dried oregano 1/2 tsp smoked paprika 1/4 tsp chili flakes optional 1 tbsp brown sugar 2 tbsp balsamic vinegar 1/2 tsp salt 1/2 tsp pepper 1 large bell pepper diced small 4 servings cooked spaghetti pasta 1/4 cup grated Parmesan cheese Begin by making the sauce. In a medium saucepan heat 2 tbsp olive oil over medium low flame and sauté the minced garlic for about 30 seconds. Add the pureed tomatoes, smoked paprika, oregano, chili flakes, brown sugar, balsamic vinegar, crisp cooked bacon, salt and pepper. Simmer over low flame for about 20 minutes. Add the cooked diced chicken and bell peppers in the last 5 minutes of cooking time. Stir in the Parmesan cheese at the end. Serve over the cooked spaghetti with a generous sprinkle of additional Parmesan cheese.