Made it also and it is a beautiful dish to serve and delicious to eat. I used tagliatelle
for the pasta. I had a container of vari-colored heirloom small tomatoes and used those. Maybe the big change was instead of just cooking a whole chicken breast and slicing it, I sliced the breast into strips, salted and peppered, and sauteed the strips in the bacon fat (small amount). Then used that pan to continue the cooking and finishing.
This is a keeper of a recipe for sure.