Fettuccine Chicken Carbonara

• 1/8 cup olive oil
• 6 pieces bacon medium-cut, low sodium preferred
• 1 cup sliced mushrooms
• 1 teaspoon garlic minced
• 6 ounces chicken breast cubed
• 1 cup whipping cream liquid
• 2 cups fettuccine Cooked
• 115 grams chives finely chopped
• 115 grams shredded asiago cheese
• salt
• white pepper

1. First Procedure: Cook a small hand-full of fettuccine in salted boiling water until al dente ( to the bite). Remove and strain. Add a touch of olive oil and mix throughout pasta - place to the side.
2. 1. Bring out your fave deep dish saute' pan and place on stove top - Medium Heat.
3. 2. Add Olive Oil evenly throughout pan - swirl pan to achieve this.
4. 3. Add chopped bacon and saute' to your perfection ( If you tend to cook the bacon longer - turn down the heat to low)
5. 3. Add sliced Mushrooms and minced garlic - saute' until the mushrooms are translucent ( cooking term: Sweat)
6. 4. Add cubed Chicken evenly and saute' until cooked throughout.
7. 5. Add 33 % Whipping Cream liquid - reduce heat to low.
8. 6. Add your cooked Fettuccine to your Carbonara sauce. Stir constantly until well corporate ( on the low heat of course) Season to taste!
9. 7. When you have reached your preferred thickness that you enjoy - bring to the plate'
10. 8. Evenly plate your Fettuccine Carbonara. Sprinkle with Chives and a healthy portion of Shredded Asiago Cheese.

olive oil, bacon, mushrooms, garlic, chicken, whipping cream liquid, fettuccine cooked, chives, asiago cheese, salt, white pepper

Taken from www.yummly.com/recipe/Fettuccine-Chicken-Carbonara-1654596 (may not work)