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1
Preheat oven to 350 degrees F.
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2
1.
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Heat a large pan/skillet over medium heat.
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4
Season the chicken with garlic salt, black pepper and 1 teaspoon lemon juice.
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5
Place breasts in heated pan and brown about 5 minutes on each side (more or less time depending on breast thickness).
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Remove from heat and cut up into bite-size pieces.
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Set aside.
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2.
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Cook the pasta to al dente according to package directions
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3.
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While pasta is cooking, brown bacon in a large skillet over medium heat.
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12
When its crispy, remove bacon from pan and set aside to drain on a paper towel.
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13
4.
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Drain all but about 1 tablespoon of the bacon grease from pan.
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Heat pan over medium heat and add mushrooms and remaining 1 teaspoon lemon juice.
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Saute until mushrooms have given up most of their juice (about 5 minutes).
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Remove mushrooms from pan and set aside.
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(NOTE: if you use canned mushrooms then dont use lemon juice to saute them).
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5.
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In same pan melt butter over medium heat.
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21
Slowly whisk in flour, salt and pepper and cook until smooth and bubbly (about 1 minute), stirringly frequently.
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6.
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Slowly stir in broth (to avoid lumps) and bring to a simmer, stirring constantly until it is slightly thickened (3-4 minutes).
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7.
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Stir in half-and-half and 3/4 cups parmesan cheese.
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Bring to a simmer stirring constantly until sauce begins to thicken again.
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Add mushrooms, bacon (roughly chopped), chicken and drained/rinsed angel hair pasta to cream sauce.
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Toss to coat.
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8.
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Pour pasta and sauce mixture into a greased 9x13 baking pan.
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Sprinkle remaining parmesan cheese over the top.
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32
9.
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Bake at 350F for 20 minutes or until it begins to bubble and become LIGHTLY browned.
