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1
Marinate chicken breasts in caesar dressing for at least 3 hours, up to overnight.
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2
Cook bacon until crisp, remove from pan and drain off all but about 2 tablespoons of the fat.
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3
Heat pan to medium-high heat.
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4
Remove chicken from marinade and cook in bacon fat until well browned.
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5
You dont have to cook the chicken through, just get some color on it.
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6
Remove chicken from pan and place in a 9x13 casserole dish.
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7
Drain off all the bacon fat from the pan and add butter.
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8
Once melted, stir in the onion and mushrooms.
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9
Cook until soft and starting to caramelize, 5-7 minutes.
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10
Stir flour into the onions and mushrooms and cook for 1 minute.
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11
Stir broth and cream into the flour mixture and bring to boil, constantly stirring, for 2 minutes.
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12
Remove from heat.
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13
Stir in salt, pepper, lemon juice, cheese, and parsley and pour over the chicken in the casserole dish.
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14
Top with fresh tomatoes and bake at 350 degrees F, uncovered, for 30 minutes or until the sauce is bubbly and chicken is cooked through.
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15
While the chicken is baking, cook angel hair pasta to al dente on the stovetop and drain.
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16
Remove chicken from the oven, stir pasta into the sauce and serve topped with crumbled bacon and more fresh parsley.
