Linguine Carbonara

• 2 chicken breasts
• 2 tablespoons Italian dressing
• 1 lb bacon
• 2 (19 ounce) cans diced tomatoes
• 1 (385 ml) can evaporated milk
• 1 (170 ml) can heavy cream
• 1 teaspoon red pepper flakes
• 750 g whole wheat linguine
• parmesan cheese

1. Marinate the chicken breasts in Italian dressing.
2. Chop bacon into 1/4" pieces and fry over medium-high heat in a large saucepan until well done. Drain off the bacon fat.
3. In the meantime, cook the noodles and broil or barbecue the chicken. Dice the chicken in to bite-sized pieces.
4. Into the hot bacon, add the diced tomatoes, then the red pepper flakes, chicken and any chicken drippings. Bring to a boil, then simmer gently until slightly reduced.
5. Remove from heat and stir in the evaporated milk and thick cream.
6. Serve over linguine noodles with a sprinkle of Parmesan cheese.

chicken breasts, italian dressing, bacon, tomatoes, milk, heavy cream, red pepper, whole wheat linguine, parmesan cheese

Taken from www.food.com/recipe/linguine-carbonara-142322 (may not work)