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1
Cook the pasta according to package directions.
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2
Drain and set aside.
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3
Cut the chicken breasts into bite-sized chunks.
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4
In a large Ziploc bag, combine the flour, salt, and pepper.
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5
Seal the bag and shake until combined.
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6
Add the chicken into the bag, seal it and shake to coat the chicken completely.
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7
In a heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until browned.
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8
Remove with a slotted spoon, but leave the yummy bacon fat.
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9
Add the oil into the pot with the bacon fat and keep pot over medium heat.
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10
In batches, brown the chicken pieces in the bacon fat and olive oil, being sure to not crowd the pan too much.
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11
Once chicken pieces are browned on all sides, remove it from the pot to a plate.
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12
Repeat cooking the rest of the chicken then move it to the plate as well.
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13
De-glaze the pot by stirring in the white wine, scraping up the browned bits.
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14
Add the artichokes, capers, zucchini, and peas.
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15
Simmer until the zucchini is slightly softened.
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16
Add the chicken stock, lemon juice, and heavy cream and simmer until slightly reduced and thickened.
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17
Add the pasta, chicken and bacon back into the pot and stir everything together until everything is coated with the sauce.
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18
Taste and add salt and pepper as desired.
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19
Stir in the Parmesan cheese.
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20
Serve with a smile!
