Who doesn’t love a nice bowl of Pasta Carbonara?  What usually gets us is the guilt…

Guilt no more with this recipe!  I healthier spin on an old favorite!!!

SUPER easy to make, this is a great, yummy and satisfying weeknight or quick weekend meal!

INGREDIENTS

• 12 oz. box of Whole Wheat Pasta (you can use quinoa or another of your favorite instead)
• 2 Chicken Breasts, cut into bite sized pieces
• 2 TBSP Olive Oil
• 6 ounces of turkey bacon, chopped into bite sized pieces (truth be told, I am using REAL bacon next time:)
• 2 TBSP. of garlic, minced
• 1/2 cup  milk
• 1/2 cup Greek Yogurt
• 2 Eggs
• 1/2 cup grated Parmesan (plus some extra for topping)
• 1/4 to 1/2  tsp.  black pepper
• 1/4 cup chopped fresh parsley (dry is OK if you don’t have it on hand)

INSTRUCTIONS

1. Start by bringing 4 quarts of water to a boil for the pasta.
2. While water is heating up, cook the chicken and bacon in a large non stick pan or skillet with the olive oil over medium high heat.  Begin with your chicken and add your bacon about 3 minutes later.  Cook until chicken is cooked through and the bacon is  crisp. Add your garlic and stir the mixture for one minute and then reduce the heat to low.
3. Once your water is boiling, cook the pasta as directed
4. While your pasta is cooking, combine your egg, milk, yogurt and pepper.
5. Once al dente, drain the pasta and add it to your bacon and garlic mixture.
6. Stir in Parmesan cheese.
7. Next, Add your milk/egg/yogurt mixture to the pasta and toss constantly until sauce thickens, about 5-6 minutes. 
8. Serve immediately!   Garnish with chopped parsley and extra Parmesan cheese to your liking.

Optional:  Don’t feel like chicken or don’t have any in the house??? Leave it out!

Optional:  Add 1/2 cup of cooked peas to at at the time you add your milk mixture.

I used Turkey bacon the first time I made this and everyone liked it a lot.  I think using regular bacon instead will send it to off the charts tasty!!!