1 tbsp. olive oil
1/2 c. chopped onion
1/2 c. diced red bell pepper
2 c. cooked, diced chicken or turkey
1 c. light cream
1/2 tsp. salt
1/4 to 1/2 tsp. Tabasco
1/8 tsp. dried sage, or to taste
1/4 lb. bacon, cooked crisp, drained coarsely crumbled (optional)

Heat oil in large nonstick skillet over medium heat. Add onion, bell pepper, and saute 4 to 5 minutes stirring frequently until almost tender. Add chicken and cook 2 minutes, stirring frequently. Add cream, salt, Tabasco, and sage. Stir well and bring to a simmer, reduce heat to low and simmer 8 to 10 minutes, stirring frequently until cream is slightly thickened and bubbly. Spoon onto pancakes or serving plate and sprinkle with bacon. Yields 2 1/2 cups. 4 servings by itself or 6 servings if served with pancakes.