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- 8 slices cooked bacon, chopped
- 2 eggs
- 1 cup spaghetti broken into smaller pieces and cooked according to package directions
- 4 tablespoons extra virgin olive oil
- 1 cup diced cooked chicken breast
- 1/2 cup frozen peas, thawed and drained
- 3 green onions, thinly sliced
- 3/4 cup heavy whipping cream
- 1 1/2 cups low sodium chicken stock
- 3 oz Parmesan cheese, shaved
- 1 teaspoon minced garlic
- 1 tablespoon fresh chopped parsley
- 2 teaspoons ground pepper
In medium skillet cook bacon over medium heat until crisp. Remove and drain well on a paper towel. In a large bowl beat two eggs until frothy. Cook spaghetti until al dente and drain. Pour into bowl of eggs and immediately begin tossing, the heat will cook the eggs. Toss with 1 tbsp olive oil to prevent sticking. In a large sauce pan heat 3 tablespoons of olive oil. Add chicken, peas, onions and cook for a few minutes. Slowly add heavy cream stirring. Slowly add chicken stock stirring again. Heat for another five minutes under low heat careful not to boil. Add cheese, spaghetti mixture, bacon, garlic, parsley and pepper mixing all ingredients heating until cheese has melted.
