Sun-Dried Tomato Chicken Carbonara

• 1/4 cups Olive Oil, Plus 2 Tablespoons, Divided
• 1/2 cups Onion, Chopped
• 3 Tablespoons Garlic, Chopped
• 1 package (about 1.4 Oz. Package) Prosciutto
• 1 package (about 1.4 Lb. Package) Sun-dried Tomato Chicken
• 1/2 packages (16 Oz. Package) Linguini
• 4 whole Eggs
• Salt And Pepper
• 1/2 cups Extra Sharp White Cheddar Cheese, Shredded (or Parmesan)
• 1/4 cups Extra Sharp White Cheddar Cheese, Shredded (for Serving)

1. 1.
2. Over medium-low heat, pour 1/4 cup olive oil.
3. 2.
4. Add chopped onion and garlic.
5. Turn heat down to low.
6. 3.
7. Chop prosciutto and add to onion and garlic mix.
8. 4.
9. Fill a large pot with salted water and bring to a boil.
10. 5.
11. In a separate pan add the remaining 2 tablespoons oil over medium heat.
12. 6.
13. Chop up chicken into bite sized pieces and add to the pan.
14. Cook until done.
15. 7.
16. Add pasta to boiling water and cook until al dente, about 7-8 minutes.
17. 8.
18. Meanwhile, whisk eggs in a large bowl (that you are going to serve pasta in), with salt and pepper.
19. 9.
20. When pasta is done, add to the eggs.
21. Add chicken and mix.
22. 10.
23. Add prosciutto and onion mix and stir until combine.
24. 11.
25. Add cheeses and mix well.
26. 12.
27. Serve will salad and enjoy.

olive oil, onion, garlic, tomato chicken, linguini, eggs, salt, cheddar cheese, extra sharp

Taken from tastykitchen.com/recipes/main-courses/sun-dried-tomato-chicken-carbonara/ (may not work)