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

1. 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.

2. Bring a pot of water to a boil for cooking the noodles.

3. In a large skillet cook bacon in batches until crispy. Drain on paper towels.

4. Fry chicken pieces in bacon fat until fully cooked. Drain on paper towels.

5. 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.

6. 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.

7. Add peas and egg mixture to piping hot noodles and mix well.

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