• Grill chicken in a small amount of olive oil and then slice thin. Set aside.
• Add the bacon and brown until crisp.
• At the same time bring the pasta water to a boil. Timing is crucial on this dish, the pasta must be ready when the rest of the ingredients are.
• Chop the onion into small bits.
• Using a slotted spoon remove the bacon from the grease and drain on paper towels.
• Add the onions to the bacon grease and saute. Add the garlic.
• Using a slotted spoon remove the onions and garlic and add to the bacon.
• Pour off excess bacon grease.
• Seriously scrape bottom of pan to loosen the stuck on bits – we NEED those for flavor. Make sure the pan cools slightly so as not to curdle the cream.
• Add the heavy cream, cooking until heated through and bubbling.
• Add back in the chicken, bacon, onion and garlic. Lower heat. Simmer a few minutes to heat through and reduce liquid.
• In a large serving bowl whisk the egg yolks together. Add the majority of the Parmesan cheese and Parsley, saving just enough for garnish. Mix it together well.
• Add the drained HOT** pasta and mix well.
• Add the butter, pepper and the chicken mixture. TOSS, TOSS and TOSS again until well mixed.
• Garnish and Serve immediately.

**Pasta MUST be hot in order for this to coagulate well.

SAUSAGE LASAGNA

1 pound mild Italian sausage, skinned and browned
1 small onion, chopped
2 cloves garlic, minced
16 ounce can diced tomatoes DO NOT DRAIN (I use the garlic herb ones)
2 tablespoons Classico Sun Dried Tomato pesto
2 teaspoons basil
2 teaspoons oregano
2 teaspoons parsley
2 teaspoons sea salt
1 teaspoon white pepper
1 cup Ricotta cheese
2 cups small curd cottage cheese
2 Jumbo eggs, beaten
1/2 cup Parmesan cheese
2 cups Mozzarella cheese
1 package Barilla No Boil Lasagna

• In a large skillet brown sausage and onion. Drain grease.
• Add tomatoes, pesto, garlic and seasonings. Simmer 30-45 minutes.
• Combine cottage cheese, riotta cheese, Parmesan cheese and eggs. Blend well with a hand mixer.
• In a deep 9×9 casserole spray bottom with PURE and then layer lasagna noodles, slightly overlapping them.
• Pour a layer of meat mixture followed by a layer of cheese mixture and then a layer of Mozzarella cheese. Repeat. Top with lasagna noodles and them mozzarella cheese.
• Tent with foil and bake 30 minutes at 350 degrees.
• Remove foil and bake until golden (about 5-10 minutes).
• Let stand 10 minutes before cutting into.