Caesar Angel Hair

• Meat

  • 6 slices Bacon
  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1/4 cup Flat-leaf parsley
  • 2 Garlic cloves

• Canned Goods

  • 1/2 cup Chicken stock

• Condiments

  • 1 pint Caesar dressing, creamy
  • 2 tbsp Lemon juice

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/2 cup Parmesan

• Other

  • 12 oz Angel hair

Found on delish.com

Ingredients

• 12 oz. angel hair
• 1 lb. boneless skinless chicken breasts
• 1 tbsp. extra-virgin olive oil
• kosher salt
• Freshly ground black pepper
• 6 slices bacon, chopped
• 2 garlic cloves, minced
• 1/2 c. chicken stock
• 1 pint creamy Caesar dressing
• 1/2 c. finely grated Parmesan, plus more for serving
• 2 tbsp. lemon juice
• 1/4 c. finely chopped flat leaf parsley

Directions

• In a large pot of salted boiling water, cook angel hair according to package directions until al dente. Drain and reserve 1 cup pasta water.Meanwhile, in a large skillet over medium-high heat, heat oil. Season both sides of chicken with salt and pepper then add to pan. Cook about 5-6 minutes per side, until the chicken is cooked through. Transfer to a cutting board and let rest for 10 minutes, then slice into strips. Wipe skillet clean.Return skillet to burner over medium heat. Add bacon and fry until crispy. Drain bacon pieces on a paper towel-lined plate. Reserve about two tablespoons of bacon fat in skillet.Add garlic and sauté until fragrant, about 1 minutes. Pour in chicken stock to deglaze pan and reduce down slightly. Stir in Caesar dressing and bring mixture to a slight simmer. If the sauce is too thick, gradually add pasta water, about 1/4 cup at a time until you reach your desired consistency. Add Parmesan, lemon juice and parsley. Check for seasonings and add salt and pepper as needed.