Ingredients

The following ingredients have 4 Servings
  • 1/2 cup olive oil
  • 1 tablespoons balsamic vinegar
  • 2 garlic cloves (minced)
  • 2 chicken breasts (marinated, grilled and sliced)
  • 8 oz of bacon (cooked, drained on paper towels, and crumbled)
  • 1 onion (chopped)
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup heavy cream
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup of frozen peas
  • 16 oz spaghetti (cooked al dente with 1/2 cup pasta water reserved)

Instruction

  • Italian Chicken Marinade
  • Whisk olive oil, balsamic vinegar,, garlic,
  • To marinate chicken, place chicken breasts in large plastic ziploc bag, and pour marinade over them.
  • Marinate for up to 4 hours.
  • Grill chicken, 3-5 minutes each side.
  • Start boiling your water for the pasta.
  • Cook bacon, drain on paper towels, crumble and set aside.
  • Remove all but 2 tablespoons of bacon grease from pan.
  • Over medium heat, sauté the onions in the remaining bacon grease until they turn translucent, a few minutes.
  • Add garlic, peas, and cook for 3-5 minute, stirring constantly.
  • Set onion and garlic mixture aside.
  • Drop the pasta in boiling water and cook until al dente, according to package directions.
  • While the pasta is cooking, whisk together Parmesan cheese, heavy cream, salt and pepper until smooth.
  • Reserve 1/2 cup of the pasta water before draining the pasta. After draining, place the pasta back in the hot pot.
  • While the pasta is still hot, add half of the mixture, stirring the pasta while you are adding it. The sauce will thicken and will coat the pasta.
  • After adding half of the sauce, add the frozen peas, crumbled bacon, and sautéed onion and garlic mixture.
  • Add the rest of the sauce, stirring to combine.
  • Add the reserved 1/2 cup of the pasta water to keep the sauce consistency from being too thick.
  • Toss with grilled chicken.