Chicken Carbonara

• 12 cup olive oil
• 8 ounces prosciutto, thinly sliced
• 14 cup garlic, chopped
• 1 12 cups cooked chicken strips
• 1 12 cups heavy cream
• 1 12 cups alfredo sauce (see recipe)
• 23 cup peas
• black pepper
• 2 lbs cooked spaghetti
• for the alfredo sauce
• 1 quart heavy cream
• 4 tablespoons softened butter
• 2 cups parmesan cheese
• salt and pepper

1. In a saute pan, heat the olive oil over medium heat until very hot.
2. Add the prosciutto slices, and saute until the prosciutto starts to brown and has bubbly white caps.
3. Add the chopped garlic and saute just long enough for the garlic to begin to caramelize.
4. Add the chicken, cream and Alfredo sauce, and slowly bring the sauce to a simmer.
5. Add the peas and season with black pepper.
6. Cook until the sauce thickens slightly and the chicken is hot.
7. Toss the cooked pasta with the sauce and incorporate well.
8. To make the alfredo sauce, heat the cream over medium heat until reduced by a third.
9. Add the softened butter, stirring constantly, then incorporate the cheese, and salt and pepper to taste.

olive oil, garlic, chicken strips, heavy cream, alfredo sauce, peas, black pepper, alfredo sauce, heavy cream, butter, parmesan cheese, salt

Taken from www.food.com/recipe/chicken-carbonara-523459 (may not work)