Ingredients

• 5 slices center cut bacon, cooked and diced
• 1 pound boneless skinless chicken breasts, cooked and cut into strips
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 3 garlic cloves, minced
• 3/4 cup fat free milk
• 1/4 cup heavy cream
• 1 cup reduced sodium chicken broth
• 3 tablespoons flour
• 3/4 cup shredded Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 6 ounces dry fettuccine pasta
• 1/2 cup frozen green peas
• Cooking spray

Instructions

1. In a large skillet coated with cooking spray, cook bacon on medium-high. Remove from skillet and dice. Set aside.
2. In a large skillet coated with cooking spray, melt butter on medium-high. Salt and pepper the chicken breasts and cook in the skillet for 6 minutes each side or until done. Cut into strips and set aside.
3. Boil water and cook fettuccine pasta without salt or fat until desired tenderness is achieved.
4. Heat peas until thawed.
5. To make sauce, in a large skillet on medium-low heat sauté the minced garlic cloves. Add milk, heavy cream, chicken broth, and flour to the garlic and whisk until smooth. Turn down to low heat and stir constantly until it thickens. Add Parmesan cheese (if the sauce gets too thick you can add a little more chicken broth).
6. When pasta is ready, drain and then add to the sauce. Toss. Add parsley, salt and pepper (to taste).
7. Add chicken strips, diced bacon, and peas to the sauce and noodle mixture. Toss until all ingredients are covered in sauce.

https://www.mommysroadtohealth.com/chicken-carbonara/