Instructions

Sauce:

1. Render pan hot with Olive Oil.
2. Once pan is hot, add chopped bacon
3. Add chopped onion, saute
4. Add chopped garlic and pine nuts
5. Quarter mushrooms and add to pan, continue to saute
6. Add ham
7. Add Sherry to pan to deglaze, allow to cook down.
8. Add basil

Chicken:

1. Ready another hot pan with olive oil
2. Cut chicken breasts into strips, and place in flour. Coat all pieces of chicken with flour
3. Add chicken pieces
4. Rotate chicken pieces to cook on both sides and prevent burning
5. Deglaze pan with sherry
6. Introduce chicken to pan with bacon
7. Add chicken stock and ¼ Cup peas
8. Season with salt and pepper, add extra basil
9. Bring water to boil in large pot, and add pasta
10. Roast red pepper, and chop. Add to sauce, reserving some for garnish
11. Remove pasta from water, drain and set aside

To Serve:

1. Place pasta in center of serving plate
2. Spoon sauce over top of pasta
3. Garnish with fresh Basil Leaf on top, and chopped basil around plate
4. Finish with chopped red pepper around plate.
5. Serve.