We think of farfalle as bow-tie pasta, but did you know farfalle is Italian for butterfly?
2 tbsps olive oil
2 boneless chicken breasts
6 strips of bacon
1/4 cup white wine
1-2 cups canned diced tomatoes
1 green pepper, diced
3 green onions, sliced
1 cup 10% cream
1 cup parmesan
5 cloves garlic, minced
450g farfalle pasta
1 tsp paprika
1/2 tsp each thyme, oregano and basil
1/4 tsp red pepper flakes
1 tsp salt
2 tsp balsamic vinegar
Mix the ingredients for the seasoning paste together and spread over the chicken breasts. Refrigerate at least 1 hour.
Fry the bacon, then drain on paper towels and roughly chop. Slice and dice the green pepper, onion and garlic, keeping the white and green slices of the green onion separate.
Add olive oil to a large skillet, add chicken and cook on medium high about 5 minutes per side.
Then when it is almost cooked, slice each breast thickly and brown slices on all sides until no pink remains. De-glaze the pan with white wine loosening all that brown goodness from the skillet. Add the garlic and toss for 1 minute. Remove chicken and garlic to a plate.
Meanwhile, cook pasta as per package directions and drain. Do not rinse.
Add green pepper and the white part of the green onions to the skillet. Fry 3 minutes. Add tomatoes, cream and parmesan. Use 1-2 cups diced tomatoes depending on your preference for sauce thickness.
Toss sliced chicken and bacon (reserve some for garnish) into sauce, then mix in cooked pasta.
Top with green part of green onions and more bacon.