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Flatten the chicken breasts to about a half inch thickness. Season both sides with salt and pepper
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Grill chicken breasts on the barbeque or pan fry them in the olive oil.
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Cook your chicken breasts in advance and slice or dice them and set aside. I have even cooked them the day before and used them cold out of the fridge.
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Add about 3 tbsp olive oil to a large dutch oven over medium low heat.
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Add the garlic and cook for 1 minute. Add tomato sauce, brown sugar, fresh basil or oregano, bacon, peppers, tomato, olives, chilli flakes, salt and pepper to taste. I like lots of pepper in this recipe.
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Simmer this sauce, uncovered, for 20 minutes, add whipping cream and simmer for 5 minutes more.
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Add the chicken to the sauce and simmer for 5 more minutes, uncovered.
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Stir in the parmesan cheese and remove from heat.
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Serve over cooked linguine, or fettuccine, and top with grated Parmesan or Romano cheese.