Roasted Chicken, Bacon and Boursin with Spaghettini

1. In large saucepot or rondeaux over medium heat, melt butter. Add onions; cook 7 to 8 minutes until edges begin to brown. Add chicken and one-third the bacon; cook 1 to 2 minutes longer for flavors to blend.

2. Stir stock into pan to deglaze. Whisk in heavy cream and garlic and herb culinary cream until smooth. Add pasta, salt and lemon juice; cook 2 to 3 minutes, tossing gently, until pasta is almost done. Add arugula leaves; toss to coat.

3. For each serving, plate 6 ounces pasta; top with tomatoes, remaining bacon, crumbled cheese and cracked pepper.

Photograph courtesy of Bel Brands