Chicken Carbonara Alfredo

Chicken Carbonara Alfredo

Ingredients:
Fettuccine noodles
2 boneless skinless chicken breasts
3-4 strips of thick-cut bacon
Classico Sun-dried Tomato Alfredo Sauce
1/2 cup frozen peas
Minced garlic
Garlic powder
Onion powder
Lemon pepper
Basil
Marjoram or Oregano
Salt
Shredded or grated parmesan cheese (optional)


1.  Cut bacon strips into bite size pieces and cook in a large 10-12 inch skillet on medium heat until brown and crispy.
*start your pot of water for your pasta.

 2.  Remove bacon from pan and place on a paper-towel-lined plate.  Discard any remaining grease left in the pan.

3.  Cut chicken breasts into bite-size pieces, add a little vegetable oil or cooking spray to the same pan you cooked the bacon in, then add your chicken pieces.  (The chicken will absorb some of the flavor left from the bacon.)

 

4.  Add garlic powder, onion powder, minced garlic, salt, lemon pepper, basil, and marjoram to the chicken to taste.

 5.  Frequently stir the chicken for about 10 minutes on medium heat until cooked through.

6.  Add the cooked bacon to the cooked chicken.  Add 1/2 cup of frozen peas.

7.  Continuing to cook on medium heat, mix in the jar of Classico Sun-Dried Tomato Alfredo sauce.

8.  Boil noodles according to the directions on the package.  Drain, then drizzle a small amount of olive oil over the noodles, then toss to coat. (optional)

9.  Add desired amount of noodles and chicken carbonara alfredo sauce to your dish.  Top with shredded or grated parmesan cheese.

10.  Serving suggestion: enjoy with a side salad and garlic bread.