4 oz. bacon, chopped
1 lb. boneless, skinless chicken breasts, cut into 1 inch cubes
1/2 c. julienne cut red bell peppers
1 1/2 c. sliced fresh mushrooms
1/4 c. dry white wine
2 tbsp. lemon juice
1 tsp. lemon pepper seasoning
1/2 tsp. seasoning salt
1/2 tsp. garlic powder with parsley

In medium skillet, cook bacon until brown. Remove with slotted spoon. Drain fat. Return 1 tablespoon to skillet; add chicken and red peppers. Saute 3 minutes; add mushrooms, wine, and lemon juice; cool 5 minutes. Stir in seasonings. Return bacon to pan. Heat through. Serve on fresh spinach or hot pasta.