Makes 4 Servings.
1/2 cup Parmesan, grated
2 eggs
1/4 cup heavy cream
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 pound thick-sliced bacon, diced
1 pound chicken tenders, seasoned with salt and pepper
1/4 cup dry white wine (I substitute white grape juice)
1/4 cup chicken broth
1 tablespoon fresh lemon juice
12 ounces dry spaghetti
1 cup frozen peas
Bring a large pot of salted water to a boil for the
spaghetti. Prepare bread crumb topping.
Whisk together Parmesan, eggs, cream, salt, and pepper in a
large bowl.
Sauté bacon in a large sauté pan until crisp. Drain on a
paper towel-lined plate; pour off all but one tablespoon drippings.
Add chicken; sauté 4 minutes per side; transfer to the plate
with the bacon.
Deglaze the pan with wine, broth, and juice, scraping up any
bits on the bottom. Reduce by half, 2 to 3 minutes.
Cook spaghetti in boiling water, stirring often. Drain pasta
into a colander with the frozen peas. Shake pasta to remove excess water.
Combine the bacon, chicken, and wine mixture with the egg mixture. Add hot
pasta and toss to coat. Garnish with bread crumb mixture. Serve immediately.
Bread Crumb Topping
2 slices crusty Italian bread, 1/2” thick, cubed (to make 2
cups crumbs)
2 tablespoons olive oil
3 tablespoons chopped fresh parsley
1 tablespoon lemon zest, minced (optional; I like mine better without lemon)
1 teaspoon red pepper flakes (optional)
salt to taste
Pulse bread cubes in a food processor until coarse. Toast
crumbs in oil over medium heat in a nonstick skillet until crisp. Transfer to a
small bowl. Toss with parsley, zest, pepper flakes and salt.
For a printable version of this recipe, go here.