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1
In medium large skilliet over low heat, cook the bacon until crisp.
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2
With slotted spoon, remove and set aside.
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3
Keep bacon drippings in pan and set aside.
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4
Preheat oven to 450 degrees.
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5
Line large baking sheet with foil.
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6
Mix chicken with teriyaki marinate, half of lime zest and all of lime juice.
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7
Return skillet with bacon drippings to med-high heat- when hot, remove chicken from marinate and add to pan and cook 3-4 minutes, or until chicken is browned and cooked through.
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8
Add marinate to the pan with chicken and cook until reduced by half, about 3-4 minutes.
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9
Set aside.
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10
Combine asparagus with 2 tbs oil in a medium bowl; season to taste with salt and pepper.
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11
Turn onto lined baking sheet and roast for about 15 minutes or until tender-crisp and a little charred.
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12
Add to skillet with cooked chicken.
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13
Cook pasta al dente in salted water.
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14
When done, reserve 1/2 cup of the cooking water and drain rest.
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15
If necessary, reheat chicken and asparagus.
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16
Toss with the cooked pasta, along with the bacon, parsley, arugula, cheese and remaining lime zest.
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17
Add a little of the reserved pasta water to moisten, if necessary.
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18
Season to taste with salt and pepper.
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19
Top with toasted almonds and drizzle with remaining 2 tablespoons of olive oil.
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20
Enjoy.
