PARMESAN BACON CHICKEN LINGUINE

PARMESAN BACON CHICKEN LINGUINE ¾ pound linguine 6 slices crisp cooked bacon, 1 pound boneless skinless chicken breasts 3 tbsp olive oil 6 cloves garlic 1 1/2 cups low sodium chicken stock 3/4 cup whipping cream 1/2 cup red bell pepper ½ cup grated Parmesan cheese 2 tbsp basil Cook the dry linguine to al dente in salted water and drain. Crisp cook the bacon in a large sauté pan and roughly chop it. Set aside. Cut the chicken breasts into bite sized cubes and lightly season then with salt and pepper and pan fry them in the bacon fat for only a few minutes until fully cooked. Remove the chicken from the pan and then and set aside with the bacon. Drain the bacon fat from the pan and add the olive oil and garlic; cook for only a minute to slightly soften the garlic. Add the chicken stock and simmer quickly for a few minutes until the liquid has reduced by about ⅓. Add the cream and simmer for an additional 2 minutes. Season with salt and pepper if needed, then add the bacon, red pepper and the chicken to the sauce. Simmer for only a minute or two to warm the chicken through before adding the cooked pasta and Parmesan cheese. Toss together the pasta and sauce very well while still on the heat until the sauce thickens to the consistency you like. Garnish with some reserved chopped bacon, extra Parmesan cheese and a sprinkle of fresh herbs if you like before serving.