Ingredients
8 oz Linguini, uncooked
4 slices bacon, cut into ½-inch pieces
2 cups Birdseye frozen Stir-fry Peppers
1 ½ cup chicken, cooked and cubed
1 cup whipping cream
½ tsp dried Summer Savory leaves, crushed
½ tsp salt
⅛ tsp white Pepper
Preparation
Cook linguini according to package directions, rinse with hot water and keep warm.
Cook bacon in large skillet until crisp, remove from skillet and drain all fat from skillet except 1 tablespoon.
Add peppers to bacon drippings. Stir-fry for 3 to 5 minutes until tender-crisp.
Reduce heat to low and stir in chicken, whipping cream, peppers, savory, salt, and white pepper.
Cook on low heat until mixture comes to a boil, stirring constantly until mixture thickens slightly.
Serve over hot buttered linguini or toss gently with linguini.
Sprinkle with crumbled bacon and even some shredded Parmesan cheese.
