Chicken Fettuccine With Tomato Basil Cream Sauce

• 3 boneless and skinless chicken breasts
• 1/2 cup bacon chopped
• 3/4 cup fresh basil torn in small pieces
• 1/2 red onion diced
• 2 14.5 ounce cans of petite diced tomatoes with juice
• 2 yellow bell peppers sliced
• 1 cup heavy whipping cream
• 3 cloves garlic finely chopped
• 12 ounces fettuccine
• 4 tablespoons olive oil

1. Chicken:
2. Pre-heat oven to 350 F season with salt and pepper, place on non-stick baking sheet and bake for 30 min.
3. Bacon:
4. Cook bacon very large skillet and remove with slotted spoon leaving grease in skillet.
5. Peppers and Onions:
6. Add two tablespoons olive oil to 12 inch skillet and saute till both are tender about 6 minutes.
7. Combine:
8. Heat 1 tbl spoon oil and saute garlic in the large skillet bacon was cooked in. Add peppers, onions, tomatoes and simmer for 5 min. Add cream and bring to boil then reduce to medium low and simmer for 12 min. While the sauce is simmering boil noodles in 4 quarts of salted water and 1 tbl spoon olive oil. When noodles finish add to sauce along with chicken cut into slices. Mix in fresh basil. Mix together and Enjoy.

chicken breasts, bacon, fresh basil, red onion, tomatoes, yellow bell peppers, heavy whipping cream, garlic, fettuccine, olive oil

Taken from www.epicurious.com/recipes/member/views/chicken-fettuccine-with-tomato-basil-cream-sauce-1243851 (may not work)