Caesar Angel Hair

INGREDIENTS

• 1/2 c. freshly grated Parmesan
• 1 pt. creamy Caesar dressing
• 2 tbsp. Juice of 1 lemon
• 1/4 c. freshly chopped parsley
• 12 oz. angel hair
• 1 tbsp. extra-virgin olive oil
• 1 lb. boneless skinless chicken breasts
• Kosher salt
• Freshly ground black pepper
• 6 slices bacon, chopped
• 2 cloves garlic, minced
• 1/2 c. low-sodium chicken broth

DIRECTIONS

1. In a large pot of salted boiling water, cook angel hair until al dente. Drain and reserve 1 cup pasta water.
2. Meanwhile, in a large skillet over medium-high heat, heat oil. Season both sides of chicken with salt and pepper then add to skillet. Cook until chicken is golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips. Wipe skillet clean.
3. Return skillet to medium heat. Add bacon and cook until crispy. Drain on a paper towel—lined plate. Reserve about two tablespoons of bacon fat in skillet. 
4. Add garlic and cook until fragrant, 1 minute. Pour in broth to deglaze pan. Stir in Caesar dressing and bring mixture to a low simmer. Add angel hair, Parmesan, lemon juice, and parsley and toss until combined. (If sauce is too thick, gradually add pasta water, about 1⁄4 cup at a time until you reach your desired consistency.) 

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