Pasta with Chicken, Sun Dried Tomatoes and a Lemon Creme Sauce

A while ago I mused about becoming a vegetarian again. I must have forgotten about bacon. And my therapist recommended against stopping eating meat.

Barbara Washburn would never make this. "Too much fatness."

1. Set a pot of salted water on a course to boil
2. Thinly slice a few slices (or more) of bacon.
3. In a heavy pan, like Crueset, render the bacon. When done, remove bacon with slotted spoon, leaving the fat.
4. Cut up 2 raw chicken breasts into bite size pieces and cook in bacon fat.
5. While chicken cooks, slice up some red onion. Mince a serrano pepper. Cut a package of Olivia's amazing sun dried tomatoes into slices. Finely zest a Meyer Lemon. Finely chop some Italian Parsley.
7. When chicken is almost done, but not quite, remove with slotted spoon.
8. Add more olive oil to pan if necessary, and add onions. Eventually add the minced serrano and sun dried tomatoes.
9. When onions seem to your liking, add some white wine or other liquid to deglaze the pan and help soften the sun dried tomatoes.
10. I added some turmeric for color. If Eric like saffron, I would have added that.
11. When water boils add pasta. Tonight we used our favorite noodle, Strangled Priest.
12. Add 1/2 pint of heavy whipping creme to pan. Stir and allow to simmer and thicken. Add chicken back in to allow it to finish cooking.
13. When pasta is done, drain and add to sauce. Stir in lemon zest and chopped parsley. Serve.

The pasta was really pretty and golden with flecks of red sun dried tomatoes and green parsley.