1Cook pasta according to direction drain and set aside
2Cook the bacon in a large skillet until browned. Remove from pan and drain on paper towels. Leave the bacon grease in the pan and add the butter. Stir in the garlic and cook 20 seconds and then whisk in the flour and chicken bouillon. Slowly add the milk and cook until thickened. Add the lemon juice and zest. Taste and add salt and pepper to taste.
3Stir in the Parmesan cheese. Add the chicken and linguine. Chop the bacon and add half to the skillet. Serve garnished with remaining bacon and sage.