Ingredients

• 2 cups chicken broth
• 2 cups heavy cream
• 8 ounces linguine pasta
• 6 slices bacon
• 2 cups chopped cooked chicken
• 1 cup frozen English peas, thawed
• 1 cup freshly grated Parmesan cheese

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Instructions

1. Bring chicken broth and cream to a boil in a heavy saucepan over high heat. Reduce heat to medium-low and simmer until reduced by half, about 30 minutes.
2. Bring a large pot of lightly salted water to a boil. Add linguine and cook 8 to 10 minutes or until al dente; drain and set aside in a large serving bowl.
3. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
4. Once the cream has reduced, stir in crumbled bacon, chicken, peas, and Parmesan cheese; cook for a few minutes until hot. Pour sauce over pasta to serve.