Slice the garlic. Cut the chicken and bacon into bite-sized pieces. Begin to boil the pasta.
Heat olive oil and butter in a pan. Add garlic and saute until fragrant.
Add the chicken and bacon and fry until well browned. Season with salt and pepper and sprinkle with coarsely ground black pepper.
Add white wine, tomatoes, heavy cream, and the soup cube. Bring to a boil, taste, and finish by adding 1~1 1/2 teaspoons of soy sauce.
When the pasta is cooked, drain, and add it to the tomato cream in the pan. Mix well and it's done.
Transfer to serving plates, sprinkle with coarsely ground black pepper and garnish with parsley, if available. Enjoy.
Close-up photo of the finished dish.
Story Behind this Recipe
I really liked the taste of Chicken Tomato Cream in Recipe ID: 2161842, so I decided to make a pasta version, adding bacon and soy sauce.
Stir-frying the garlic until fragrant, and fry the chicken and bacon until well browned for optimal flavor. It's rather rich, so you can lighten the sauce by diluting the cream with milk (4:1, for example). White wine is good, but if you don't have any, use sake.