Pasta Carbonara

• 1 pound Spaghetti
• 1 cup Frozen Peas
• 4 slices Bacon
• 1 pound Chicken Tenders Cut Into Chunks
• 1 container Egg Substitute, 4 Oz Container ( I Used Egg Beaters)
• 1/2 cups Milk
• 1/2 cups Sun-dried Tomatoes, In Oil, Chopped
• 1/2 cups Shredded Parmesan Cheese
• 13 cups Italian Leaf Parsley, Chopped

1. Prepare pasta according to package directions and add peas during the last 5 minutes of cooking time.
2. Meanwhile cook bacon in a skillet over medium heat until crisp.
3. When done, remove it from the skillet to a paper towel to drain.
4. Remove all but one tablespoon of bacon grease.
5. Add chicken into the skillet with the remaining grease.
6. Cook chicken until browned and no longer pink, about 5-8 minutes.
7. Remove from the skillet and set aside.
8. In a small bowl whisk together the egg substitute and milk to combine.
9. When pasta is ready drain off the water.
10. Keep the pasta in the pot and return pot to stove top.
11. Stir in sun-dried tomatoes, chicken, egg mixture and Parmesan cheese.
12. Stir a minute or two or until mixture begins to thicken.
13. Pour into your serving dish.
14. Chop reserved bacon and sprinkle over pasta along with parsley.

frozen peas, bacon, chicken, egg substitute, milk, tomatoes, parmesan cheese, italian leaf parsley

Taken from tastykitchen.com/recipes/main-courses/pasta-carbonara-6/ (may not work)