Ingredients  1 pound boneless chicken breasts 1/2 pound bacon or pancetta 12 ounces spaghetti noodles 1 cup fresh or frozen peas 1/2 cup parmesan cheese 2 eggs, beaten 1/4 cup heavy cream 1/2 teaspoon each salt and black pepper 1/4 cup chicken broth 1/4 cup dry white wine 1 tablespoon lemon juice

Directions

Mix cheese, eggs, cream, salt and pepper in a small bowl. In another bowl, combine wine, lemon juice and broth.

Set aside.

Bring a large pot of water to boil.

In a heavy skillet, cook bacon or pancetta in batches until crisp, then drain.

Reserve bacon fat in skillet.

Grill chicken pieces with some of the reserved bacon fat until pinkness is gone and meat is fully cooked, with clear juices. Drain.

Use the wine mixture to deglaze the pan, remembering to scrape up any bits, and then cook for two to three minutes.

Begin cooking pasta in boiling water according to directions on package.

Crumble bacon and mix with chicken, wine glaze, and egg mixture until well combined. Drain noodles completely, and then mix with egg mixture and peas while still very hot.

Mix well to ensure even heating.

(Serves 4-6)

 

• Boneless Chicken Breast