Chicken Pasta Italiano and Garlic Breadsticks

Chicken Pasta Italiano

1 lb. boneless, skinless chicken pieces cut into bite size pieces
½ lb. bacon
4 lg. tomatoes, seeded and chopped
8 cloves garlic, minced
¼ C. chicken broth
2 Tbsp. sherry
1 ½ tsp Italian seasoning
Crushed red pepper to taste
Spaghetti, cooked and kept warm
Grated Parmesan cheese to taste

In a large skillet cook bacon over high heat until crisp. Crumble bacon once it is cooked and set it aside. Drain all but 2 Tbsp. of bacon grease from the skillet. Add chicken and garlic to the pan. Cook stirring for about 5 minutes until the chicken is cooked. Remove chicken from skillet and set aside. Add tomatoes, chicken broth, sherry, Italian seasoning and red pepper to the pan. Cook about 5 minutes then return chicken to the skillet, lower heat and stir until heated through. To serve place chicken tomato sauce over individual servings of spaghetti, sprinkle with parmesan cheese and then top with some crumbled bacon. Serve immediately.

Garlic Breadsticks
1/4 C butter
1 Tbsp. oil
3 C. flour
1 tsp. salt
1 Tbsp. baking powder
1 ½ tsp. garlic powder
1 Tbsp. parsley
3/4-1 cup milk, as needed
Parmesan cheese to taste

Heat oven to 425 degrees. Place butter and oil in a 9 x 13 inch baking dish and put in oven so butter melts. Combine all the dry ingredients together and gradually add milk, stirring until dough forms and leaves sides of bowl. Dough will be sticky. On a floured surface knead dough 5-6 times then roll out into 9 x 13 rectangle to fit in the baking dish. Lay dough in the preheated baking dish carefully on top the melted butter and oil mixture. Cut into 6 strips. Sprinkle with additional garlic powder if desired and parmesan cheese. Bake at 425 degrees for 20 minutes or until browned on top.

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