| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Pasta, Poultry |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
Posted to recipelu-digest Volume 01 Number 445 by "Diane Geary."
<diane@keyway.net> on Jan 4, 1998
A Message from our Provider:
“We simply prepare ourselves. God fills us.”