Creamy Chicken Angel Hair

1 package (16 ounces) angel hair pasta
1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
3 tablespoons olive oil, divided
1 large carrot, diced
2 tablespoons butter
1 medium onion, chopped
1 celery rib, diced
3 large garlic cloves, minced
2 cups heavy whipping cream
5 bacon strips, cooked and crumbled
3 tablespoons lemon juice
1 teaspoon Italian seasoning
1 cup shredded Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, salt and pepper in 2 tablespoons oil until no longer pink. Remove and keep warm.

In the same skillet, saute carrot in butter and remaining oil for 1 minute. Add the onion, celery and garlic; saute 3-4 minutes longer or until tender.

Stir in the cream, bacon, lemon juice and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly thickened, stirring constantly.

Return chicken to the pan. Drain pasta; toss with chicken mixture. Garnish with Parmesan cheese. Makes 6 servings.