Ingredients

• 2 boneless chicken breasts
• 1 teaspoon lemon juice
• 1 teaspoon rosemary
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• 2 tablespoons Dijon style mustard
• 4 bacon strips, diced
• 1 chopped onion
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• 2 garlic cloves, minced
• 1 teaspoon dried tarragon
• 1 cup cream
• ½ cup Dijon style mustard
• 2 teaspoons lemon juice
• ½ cup grated Parmesan cheese
• 16 to 20 cherry tomatoes, split
• 1 cup frozen peas, thawed and drained
• 2 tablespoons chopped  parsley or cilantro
• 1 pound fettuccine pasta

Directions

Mix the lemon juice, rosemary, salt, pepper and mustard. Spread over the both sides of the chicken breast. Place in a zip lock bag and marinade four hours or overnight.

Grill the chicken breasts follow the instructions for either a gas or charcoal grill. When done place into a 200^oF oven to stay warm.

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels. Reserve 1 tablespoon of the bacon fat for sautéing. Sauté on medium heat the onion, salt and pepper 3-5 minutes but do not brown. Add the garlic and tarragon, and sauté an additional minute. Stir in the cream, mustard, lemon juice and parmesan cheese. Simmer 3-5 minutes until thickened. Finally add the tomatoes, peas, and cooked bacon. Stir and remove from heat.

Cook pasta according to package directions. Drain the pasta. Heat the skillet containing the sauce and add the cooked pasta tossing to coat. Spoon the pasta and sauce on to four serving plates. Slice the chicken breasts and place over the pasta. Garnish each with the chopped parsley. Serve immediately.