Italian Chicken Marinade
Whisk olive oil, balsamic vinegar,, garlic,
To marinate chicken, place chicken breasts in large plastic ziploc bag, and pour marinade over them.
Marinate for up to 4 hours.
Grill chicken, 3-5 minutes each side.
Start boiling your water for the pasta.
Cook bacon, drain on paper towels, crumble and set aside.
Remove all but 2 tablespoons of bacon grease from pan.
Over medium heat, sauté the onions in the remaining bacon grease until they turn translucent, a few minutes.
Add garlic, peas, and cook for 3-5 minute, stirring constantly.
Set onion and garlic mixture aside.
Drop the pasta in boiling water and cook until al dente, according to package directions.
While the pasta is cooking, whisk together Parmesan cheese, heavy cream, salt and pepper until smooth.
Reserve 1/2 cup of the pasta water before draining the pasta. After draining, place the pasta back in the hot pot.
While the pasta is still hot, add half of the mixture, stirring the pasta while you are adding it. The sauce will thicken and will coat the pasta.
After adding half of the sauce, add the frozen peas, crumbled bacon, and sautéed onion and garlic mixture.
Add the rest of the sauce, stirring to combine.
Add the reserved 1/2 cup of the pasta water to keep the sauce consistency from being too thick.
Toss with grilled chicken.