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Chicken Pasta Italiano


Every year towards the end of Summer we get to enjoy the last of the tomatoes from our garden. Chicken pasta italiano combines everything I love into one amazingly delicious fork-swirling dish! Last year I shared a few photos, {here}, so I thought why not share the recipe as well. 

  • 1/2 Cup Chopped Bacon
  •  4 Cloves Garlic {minced}
  • 3/4 LB. Chicken thigh cut into 1/4" strips
  • 5 Med. size ripe tomatoes-cored, seeded and chopped
  • 1/4 Cup Dry Sherry
  • 1/4 Cup Chicken Broth
  • 1 Tsp. Italian seasoning
  • 1/8 Tsp. Cayenne
  • 6 Oz. Pasta
  • 1/2 Cup Parmesan cheese

Fry bacon until crisp, remove from pan and drain fat, leaving 2 Tbl. in the pan. Add garlic and chicken and stir over high heat until meat is lightly browned, around 2 minutes.

Remove chicken from pan and add tomatoes, sherry, broth, italian seasoning, and cayenne. Boil over high heat until most of the liquid is absorbed, about 10 minutes {this smells amazing}.

Return chicken to pan, stir until hot. Pour over pasta, sprinkle with bacon. Mix well, top with Parmaseano Reggiano.



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