Cook the pasta according to package directions,
omitting the salt if desired. Drain and keep warm.
Meanwhile, whisk the milk, parmesan, egg, salt and
pepper in a bowl until blended.
Cook the bacon in a large nonstick skillet over
medium-high heat, stirring occasionally until the
bacon begins to brown, 3-4 minutes. Add the onion
and garlic and cook, stirring often, until the onion
begins to brown, 2-3 minutes.
Add the chicken and cook until, heated through, 1-2
minutes. Reduce the heat to medium-low, add the
fettuccine and the milk mixture. Cook, tossing,
until the sauce is thickened and creamy, 2-3
minutes.
Originally Submitted
9/18/2011
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