Spiced Tomato Chicken

• 4 None slices bacon
• 1 oz butter
• 1 lb diced chicken breast
• 3/4 cup heavy cream
• 1 cup vegetable stock
• 1 None onion, peeled and chopped
• 1 None garlic clove, finely chopped
• 1/4 cup all purpose flour
• 2 None jarred jalapeno green peppers, drained and chopped
• 1/3 lb vine tomatoes, deseeded and chopped
• 16 oz Tagliatelle Pasta
• 1 tbsp chopped oregano, plus extra sprigs, to garnish

1. Heat a large non-stick frying pan, add the bacon and fry for 2-3 minutes on each side, until crispy. Remove from the pan, set aside until cool enough to handle. Using kitchen scissors, cut into pieces. Set aside.
2. Melt the butter in the frying pan, add the chicken and fry for 4-5 minutes, until golden. Remove from the pan with a slotted spoon and set aside.
3. In a bowl, mix the cream with the chicken stock. Add the onion, garlic and oregano to the frying pan, fry for 3-5 minutes until the onion has softened. Sift in the flour and stir-fry for 1-2 minutes.
4. Gradually add the cream mix to the pan while stirring continuously. Bring to a boil, then reduce the heat and simmer for 5 minutes. Season with freshly ground black pepper.
5. Add the green peppers, tomatoes, chopped oregano, bacon and chicken to the pan and simmer for 6-8 minutes. Serve with tagliatelle pasta. Garnish with the extra oregano sprigs.

bacon, butter, chicken breast, heavy cream, vegetable stock, onion, garlic, flour, green peppers, tomatoes, tagliatelle pasta, oregano

Taken from recipes-plus.com/api/v2.0/recipes/16190 (may not work)