Chicken and Vegetables with Pasta

1 lb. Linguini Pasta
4 slices of bacon
1-1/4 lb. Chicken breasts (3 breasts)
1 small onion, chopped (I omit)
1 clove garlic, chopped
4 oz. fresh mushrooms
1 (2 oz.) jar chopped pimientos
10 oz. frozen or fresh broccoli (Fresh is sooo much better)
1/2 C chicken broth
1 C light cream
2 tsp. dried basil
10 oz. pkg. frozen green peas
1/2 C grated parmesan cheese

Cook bacon. Reserve 1 tablespoon fat. Cook chicken in reserved bacon fat, remove and cut into small pieces. Stir fry broccoli, onion, garlic and mushroom in pan (may need to add a little more oil). Cook about 3 minutes. Stir in pimiento, broth, cream and basil. Heat to boiling. Reduce heat and allow to simmer until sauce is slightly thickened and vegetables are tender-crisp. Stir in peas, crumbled bacon, and cheese. Salt and pepper to taste. Serve over warm linguine. Makes 6 servings.

~Lauri Redd