One-Pot-A-Piccata!

Cook the pasta according to package directions. Drain and set aside.

Cut the chicken breasts into bite-sized chunks. In a large Ziploc bag, combine the flour, salt, and pepper. Seal the bag and shake until combined. Add the chicken into the bag, seal it and shake to coat the chicken completely.

In a heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until browned. Remove with a slotted spoon, but leave the yummy bacon fat. Add the oil into the pot with the bacon fat and keep pot over medium heat.

In batches, brown the chicken pieces in the bacon fat and olive oil, being sure to not crowd the pan too much. Once chicken pieces are browned on all sides, remove it from the pot to a plate. Repeat cooking the rest of the chicken then move it to the plate as well.

De-glaze the pot by stirring in the white wine, scraping up the browned bits. Add the artichokes, capers, zucchini, and peas. Simmer until the zucchini is slightly softened. Add the chicken stock, lemon juice, and heavy cream and simmer until slightly reduced and thickened. Add the pasta, chicken and bacon back into the pot and stir everything together until everything is coated with the sauce. Taste and add salt and pepper as desired. Stir in the Parmesan cheese.

Serve with a smile!