Cheesy Chicken Carbonara with Fettuccine

Sounds unhealthy, doesn't it? Well, guess what! It's NOT!! I bought the new WW cookbook, Comfort Classics, last night and promised David a home cooked meal tonight. I plan on making LOTS of these recipes, so be prepared for some updates!

This recipe was super easy to make and really yummy! I paired it with homemade cheese bread (slice of 1 pt toast, 1/8th cup reduced fat cheese - 1 pt, and garlic salt) and some steamed veggies. Oh, and a glass of wine (duh!).....

Points: 7
Serves: 4

Ingredients

6 ounces fettuccine
3/4 cup fat-free milk
1/3 cup grated Parmesan
1 large egg, lightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper
4 slices center-cut bacon, chopped
1 small onion, chopped
1 garlic clove, minced
1 cup chopped cooked chicken breast (I cooked mine on George Foreman while the pasta water started boiling)
(we added 1 red pepper, chopped, and a few mushrooms, chopped)

Directions

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 red pepper and mushrooms) 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.