Ingredients

1/2 cup Parmesan, grated
2 eggs
1/4 cup heavy cream or 1/2 and 1/2
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 lb. thick-sliced bacon, diced
1 lb. chicken tenders, seasoned with salt and pepper
1/4 cup dry whit wine
1/4 cup chicken broth
12 oz. dry spaghetti
1 cup frozen peas
2 tablespoons olive oil
Salt to taste

Directions

Bring a large pot of salted water to a boil for the spaghetti.
Prepare bread crumbs: Pulse bread cubes in a food processor until coarse.

Wisk Parmesan, eggs and cream or 1/2 and 1/2, salt and pepper in a large bowl and set aside

Saute bacon in a saute pan until crisp. Drain on a paper towel-lined plate; pour off all but 1 tabltspoon of drippings.

Add chicken and saute 4 minutes per side, transfer to plate with bacon.

Deglaze pan with wine and broth, scraping up any bits on the bottom. Simmer to reduce by half, 2-3 minutes.

Cook spaghetti until aldante.

Drain pasta in a colander with the frozen peas.

Combine bacon, chicken and wine mixture.

Add hot pasta and toss to coat