Yield: 4 Servings
Measure | Ingredient |
---|---|
2 \N | Skinless; boneless chicken breasts |
1 medium | Sized green pepper |
8 ounces | Thin Spaghetti |
3 tablespoons | Oil |
1 cup | Heavy cream |
½ cup | Grated Parmesan cheese |
½ cup | Bacon bits |
½ teaspoon | Thyme |
\N \N | Salt and pepper to taste |
2 tablespoons | Chopped parsley |
1. Boil 1 quart water (with a little salt and oil).
2. Slice chicken and pepper into strips and saute in oil until tender.
3. Boil spaghetti 5 to 6 minutes.
4. Add cream, Parmesan cheese, ¼ cup bacon, thyme, salt and pepper to chicken (reduce heat). Cook until heated through.
5. Toss chicken mixture with drained spaghetti; sprinkle with ¼ cup bacon and parsley.
Posted to recipelu-digest Volume 01 Number 445 by "Diane Geary." <diane@...> on Jan 4, 1998