In a large pot of boiling, salted water, cook the pasta according to package directions. Rinse and drain. Set aside.
1 lb spaghetti
In a large nonstick skillet, cook the bacon until crisp. Remove from the pan with a slotted spoon and drain on paper toweling.
4 slices bacon
Season the chicken with the herbes de Provence and salt and pepper to taste and cook in the hot drippings, turning occasionally. When just cooked through, remove to a plate and chop once cool enough to handle.
1 teaspoon herbes de Provence, 1 lb chicken tenders
Deglaze the pan by adding the sherry and stirring up any brown bits. Simmer for 2 minutes over low heat. Stir in the cream, chicken and peas. Simmer gently until hot.
½ cup dry sherry, 1 cup whipping cream, 1 cup frozen green peas
Place the pasta in a large serving bowl and toss with the chicken and sauce. Add the bacon and tomatoes. Adjust the seasonings. Serve with parmesan cheese.
1 roma tomato, salt, black pepper, 1 oz Parmesan cheese (shredded)
Notes
Nutritional values are approximate and are based on ⅙ of the recipe. Refrigerate leftovers promptly and use within 4 days.If you already have cooked chicken, simply skip the cooking step. Add the sherry to the bacon drippings and continue with the recipe. You can even use turkey leftovers!