This recipe originally had the name of "really good" noodles and chicken. And, that about sums it up. I've modified the name to be a bit more descriptive... what makes it so good is the combination of lemon, cheese, garlic and bacon. This is quite a tasty dish. Thanks, Leigh Anne for sharing!
Lemony Chicken and Noodles - Modified from Leigh Anne
3 boneless, skinless chicken breasts
1 tsp. dried rosemary (or 1 T fresh, minced)
1 lemon, zested and juiced
salt and pepper, to taste
3 T honey
8 oz thin spaghetti (we love whole wheat from Ronzoni)
1 T olive oil
2 garlic cloves, minced
1/4 C bacon, cooked and crumbled (we used turkey bacon)
1/2 C cream
1/2 C shredded Parmesan cheese
1 medium red bell pepper, diced (or 3 roma tomatoes, seeded and diced)
Bring water to a boil and cook pasta according to directions. Drain and set aside.
Fire up the BBQ (or use your Foreman grill like those of us who don't have the "real thing"). Mix together the honey and 2 T. of lemon juice.
Spread on the chicken breasts and sprinkle pepper and rosemary on top (you can add salt too, we omit).
Place on grill and spread honey/lemon mix and sprinkle spices on the other side before closing up the grill. Cook through.
Once the pasta is nearly done cooking, begin making the sauce ... it's quick!
In a large skillet, saute garlic in olive oil until it smells fabulous (about 2 minutes). Then, add the bacon and red pepper and cook until peppers are crisp-tender.
Turn the heat to low, and add the remaining lemon juice and all of the lemon zest (yes, it's going to be lemony!). Stir in the cream and remove from heat.
Pour sauce over the drained pasta, and toss in the Parmesan cheese. Slice the chicken breasts thinly, and place on top of the pasta. Serve warm.