Chicken Pasta Carbonara - cooking recipe

Ingredients

8 slices bacon, chopped
5 boneless skinless chicken breast halves, cut into 1/2 inch thick slices
4 -5 cloves garlic, minced
salt, freshly ground pepper to taste
6 medium tomatoes, seeds removed and coarsely chopped into 1 inch pieces
1 1/2 tablespoons italian seasoning
1/2 - 1 teaspoon red pepper flakes
1/2 cup sherry wine or 1/2 cup other white wine
16 ounces fusilli, preferably tri-color fusilli
1 cup freshly shredded parmesan cheese

Preparation

Saute bacon in a large skillet until brown and crisp.
Remove bacon and drain thoroughly on a paper towel.
Discard all but 2 to 3 tablespoons bacon grease.
Add chicken and garlic to skillet with reserved bacon grease.
Saute chicken over medium to high heat until lightly brown and thoroughly cooked.
Remove chicken to a separate bowl.
Season to taste with salt and pepper.
Boil pasta according to package directions.
Drain.
While pasta is cooking, saute tomatoes, wine, Italian seasoning and red pepper flakes over medium heat in the skillet until tomatoes are softened and sauce is reduced and slightly thick.
Return chicken to skillet, incorporate into tomatoes, and bring back to simmer.
Place pasta in a large serving bowl, add chicken-tomato mixture and blend.
Top with grated parmesan and bacon.