6 pieces raw bacon, cut into bits
1 carrot, cut into half-inch dice
1 celery stalk, cut into half-inch dice
1-pound chicken thigh, cooked and cut into half-inch dice
1/4 cup chicken stock
2 teaspoons tomato puree
1/2 cup heavy cream
salt and pepper to taste
Cook the bacon in a sauté pan over medium heat until crisp – 10-15 minutes. Add the vegetables and cook another 20 minutes, or until the vegetables are tender. Add the chicken and chicken stock and cook another 45 minutes. Add the tomato puree and cream and cook 30 minutes. Season with salt and pepper to taste.
Serve with capellini or spaghettini.