Yield: 4 Servings
Categories: Pasta, Poultry
2 Skinless; boneless chicken -breasts 1 md Sized green pepper 8 oz Thin Spaghetti 3 tb Oil 1 c Heavy cream 1/2 c Grated Parmesan cheese 1/2 c Bacon bits 1/2 ts Thyme Salt and pepper to taste 2 tb 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, 1/4 cup bacon, thyme, salt and pepper to chicken (reduce heat). Cook until heated through. 5. Toss chicken mixture with drained spaghetti; sprinkle with 1/4 cup bacon and parsley.