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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
35 mins
We used a whole bottle of Caesar dressing in this sauce and have no regrets. With bacon, lemon juice, Parmesan, and LOTS of black pepper, it's ridiculously good.
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Ingredients
- 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 cup
low-sodium chicken broth
- 1 pt.
creamy Caesar dressing
- 1/2 cup
freshly grated Parmesan
- 2 Tbsp.
Juice of 1 lemon
- 1/4 cup
freshly chopped parsley
Directions
- Step 1In a large pot of salted boiling water, cook angel hair until al dente. Drain and reserve 1 cup pasta water.
- Step 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.
- Step 3Return 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.
- Step 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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