Seared Chicken in a Bacon Mustard Cream Sauce with Fresh Sage (very Carbonara like)

You will need the following:

spaghetti
2 chicken breasts, washed, sliced in half, pounded a bit
5 to 8 rashers of back bacon with little fat
mustard
cream
salt/pepper
few garlic cloves/press
fresh sage
*could mix in an egg to make it more carbonara like
*save some of the pasta cooking water

To begin, prep two chicken breasts by slicing the thick section in two and pounding the breasts a bit.
Salt and pepper them after dipping in fresh water for a wash. Heat your pan.

Start boiling water for about 4 servings worth of spaghetti.

In the hot pan, add a tablespoon plus of butter, a couple tablespoons of olive oil, a handful of meaty bacon (back bacon) and press some garlic into the pan too, to taste. (Fresh sage at this point would be nice)

Sear the chicken and then remove chicken from the pan even though the center is not cooked through.

Add a cup plus of cream and a huge heaped tablespoon of mustard and mix and cook a bit on low heat. Put the chicken and bacon back into the pan. You might need to add pasta water to the dish if the sauce is too thick. I added dry parsley too.

Add the al dente spaghetti to the sauce and continue to let everything cook together for about 5 to 8 minutes.

Serve!

This meal is rich and it doesn't need any additions.