Smothered Chicken Pasta

Smothered Chicken Pasta

2 chicken breasts

4 slices bacon

Caesar salad dressing

1 1/2 tbsp butter

1 1/2 tbsp flour

3/4 c heavy whipping cream

1 1/2 c chicken broth

4 oz sliced mushrooms

1 can diced Italian tomatoes, drained

Onion, chopped

1 c gruyere cheese

1 tbsp lemon juice

1/2 tsp salt

1/4 tsp pepper

1/4 c fresh parsley, chopped

8 oz angel hair pasta

Marinate chicken breasts in caesar dressing overnight. 

Cook bacon in large skillet until crispy, drain and crumble once cool. Cook chicken in bacon grease until browned (don't worry about it being cooked completely through). Move chicken to square glass baking dish, drain bacon grease. 

Melt butter in skillet, add onion and mushrooms and sauté for 5-7 minutes until starting to caramelize. Stir flour into skillet with onions and mushrooms, cook 1 minute. Stir in heavy cream and chicken broth. Bring to a boil, stirring continuously for 2-3 minutes. Remove from heat and add lemon juice, salt, pepper, gruyere cheese, and 1/8 c parsley; stir well. Pour sauce over chicken and top with diced tomatoes. Bake at 350 degrees for 30 minutes.

While baking, cook pasta and drain. After 30 minutes, top pasta with chicken and pour over sauce. Top with crumbled bacon and more parsley.