Chicken And Pepper Pasta In Cream Sauce

1 tablespoon olive oil
1 tablespoon Hiland Salted Butter
1 yellow onion, chopped
1 green bell pepper, sliced in matchstick-size pieces
4 garlic cloves, minced
1 pound boneless, skinless chicken tenders (or chicken breast cut into thin strips)
½ pound Bar-S fully-cooked bacon, warmed and crumbled
1 (14.5-ounce) can petite diced tomatoes
2 tablespoons Suan’s Scotch Bonnet Pepper Relish
½ cup dry white wine
1 cup Hiland Heavy Whipping Cream
\1 cup freshly grated Parmesan cheese
¼ cup chopped fresh Italian parsley
10 ounces Della Terra fresh pappardelle pasta

In a large skillet over medium heat, cook onion, bell pepper and garlic in olive oil and butter. Cook until tender, about 6 minutes. Remove from pan, and set aside.

In same skillet, saute chicken until cooked through. Add cooked bacon, tomatoes and Suan’s pepper relish, stirring to combine. Add wine and cream, bring to a boil, and then turn heat to a simmer. Stir in cheese and parsley.

Cook pasta in a pot of boiling, salted water. Add cooked pasta to chicken mixture, tossing to coat pasta.
Serve with additional cheese and parsley.