Ingredients
- 1lb boneless skinless chicken breasts (cut into bit size pieces)
- 1/2 lb bacon
- 12 ounces spaghetti noodles
- 1/2 cup parmesan cheese
- 2 eggs
- 1/4 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup white wine
- 1/4 cup chicken broth
- 1 tablespoon lemon juice
- 1 cup frozen peas
Directions
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In a small bowl mix together parmesan cheese, eggs, heavy cream, salt and pepper. In another bowl mix together wine, chicken broth and lemon juice. Set both aside.
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Bring a pot of water to a boil for cooking the noodles.
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In a large skillet cook bacon in batches until crispy. Drain on paper towels.
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Fry chicken pieces in bacon fat until fully cooked. Drain on paper towels.
- Deglaze the pan with wine mixture scraping up any bits on the bottom of the pan. Cook for about 2-3 minutes. Place noodles in boiling water and cook according to package directions.
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While noodles are cooking crumble bacon slices into bits and in a large bowl mix chicken, bacon bits, wine glaze mixture, and parmesan/egg mixture. Drain noodles and shake to get rid of any extra water.
- Add peas and egg mixture to piping hot noodles and mix well.