Pasta Rustica

This was originally printed in my local newspaper several years ago, and it has become a family favorite. It is great for a large family or crowd because the base of it is pasta--filling and cheap!

1 lb spaghetti, penne, or cavatelli
1 lb bacon, cut into 1/2-inch pieces (can substitute turkey bacon)
1-1/2 pounds boneless chicken breast, cut into small pieces--1/2" or so
1/4 flour
1 medium-size yellow onion, thinly sliced
3 garlic cloves, minced
1/3 cup extra-virgin olive oil
Ground pepper
3/4 cup grated Parmesan cheese
2 tablespoons chopped Italian parsley

Cook the pasta in a large pot of boiling salted water until tender, but still firm to bite.

Meanwhile, heat a large skillet over high heat. Add the bacon. Cook, stirring often until crisp. Using a slotted spoon, transfer bacon to paper towels to drain. Leave a little bit of bacon drippings in skillet.

Dust the chicken with flour. Add to skillet. Cook over medium-heat until no longer pink. Add onion and garlic. Cook, stirring often, for 2 to 3 minutes.

Add oil and bacon to skillet. Season to taste with salt and pepper. Drain pasta. Add to skillet.Sprinkle with Parmesan and parsley. Toss. Add more seasoning if needed (salt, pepper, onion/garlic powder).