Carbonara Chicken Risotto

• 1 package uncle ben herbed risotto rice
• 10 ounces bacon, cut into 1 inch slices
• 1 lb boneless chicken breast, sliced into strips
• salt & fresh ground pepper
• 1 teaspoon minced garlic
• 1 cup heavy cream
• 1 cup frozen baby peas, thawed and drained
• 2 ounces parmesan cheese, shaved

1. Cook rice according to package directions.
2. Cook bacon in a large skillet until crisp, remove with a slotted spoon and drain on paper towels.
3. Season chicken with salt and pepper, brown on all sides in 2 tbls of the bacon drippings.
4. Add garlic and cream, simmer until cream begins to thicken.
5. Add peas and simmer until peas are heated through.
6. Reduce heat to low, add 3/4 of the cheese, stir until melted, add the remaining cheese if needed to thicken the sauce.
7. Serve over risotto, top with bacon and extra cheese if desired.

rice, bacon, chicken breast, salt, garlic, heavy cream, frozen baby peas, parmesan cheese

Taken from www.food.com/recipe/carbonara-chicken-risotto-59555 (may not work)