Fab Food Feb : Linguine with Basil and Bacon

I got this recipe from my new Giada cookbook, but I changed things up a bit. We're not big fish/seafood eaters in our house so I took out the shrimp and added chicken and it was still delicious.

INGREDIENTS

• 1 pound linguine (you can use whole wheat linguine, if you prefer)
• 1 pound thick-cut bacon, chopped into  1/2-inch pieces
• 4 garlic cloves, minced
• 1 (14.5-ounce) can diced tomatoes, with juice
• 1 cup heavy cream
• 3/4 cup chicken stock
• 1 cup chopped fresh basil leaves
• Kosher salt and freshly ground black pepper
• 1 1/2 lbs. chicken (we just buy the stir fry chicken that is pre-cut)

STEPS

1. Bring a pot of salted water to a boil.
2. Add the pasta and cook until al dente. Drain and transfer to a large serving bowl.
3. While the pasta is cooking, put the bacon in a large skillet. Turn on the heat to medium-high and cook, stirring frequently, until the bacon is brown and crispy, about 10 minutes. Using a slotted spoon, remove the bacon to a plate lined with a paper towel. Then, cook the chicken until done. Remove and set aside.
4. In the same skillet, add the garlic and cook about 30 seconds.
5. Add the tomatoes with juice, the cream, chicken stock, 1/2 cup of the basil, 2 teaspoons of salt and 1/2 teaspoon of pepper.
6. Bring to a boil and with a wooden spoon, scrape up the browned bits that cling to the bottom of the pan.
7. Reduce the heat to medium and simmer for 10 minutes, until slightly thickened.
8. Add the chicken and cook, stirring occasionally, until mixed well and warmed through.
9. Add the bacon and simmer until warmed through, 1 to 2 minutes.
10. Pour the mixture over the cooked pasta and toss until coated.
11. Season to taste with salt and pepper and garnish with the remaining basil.