Chicken Pasta Italiano

Supper tonight...served with a salad...very yummy....I substituted 2 cans of diced tomatoes, drained for the whole tomatoes, regular bacon instead of turkey bacon and gluten free pasta instead of whole wheat pasta.  I also used only 8oz of pasta and added a chopped zucchini(gluten free pasta is sort of expensive)

Chicken Pasta Italiano
 Serves 6
INGREDIENTS:
1 pound whole wheat spaghetti
1/2 pound turkey bacon
1 pound boneless skinless chicken breast meat, cut into 1-inch pieces
8 cloves garlic, pressed
4 large tomatoes, seeded and chopped
1/4 cup low sodium chicken broth
2 tablespoons sherry (or additional low sodium chicken broth)
1 tablespoon Italian seasoning
1/8 teaspoon crushed red pepper flakes
1/2 cup grated Parmesan cheese
COOKING INSTRUCTIONS:
Cook pasta according to package directions. Meanwhile, cook bacon in a skillet over high heat until crisp; drain and crumble. Discard all but 2 tablespoons of bacon drippings and reduce skillet heat to medium-high; add garlic and chicken to pan drippings and cook, stirring frequently, for about 4 minutes or until chicken is no longer pink. Remove chicken from the pan and set aside. Add tomatoes, chicken broth, sherry (or additional broth), Italian seasoning and crushed red pepper flakes to the pan; cook for 3 to 4 minutes, scraping up any browned bits from the bottom of the pan. Return chicken to the pan and heat through. To serve, spoon chicken/tomato mixture over cooked and drained pasta; top with bacon and Parmesan cheese.