Brad's chicken carbonara

• 1 box rotini cooked al dente
• 1 tbsp olive oil
• 1 tsp sea salt
• 1 parmesan cheese
• 3 boneless skinless chicken breasts, cut into bite size pieces
• 1 tbsp minced garlic
• 1 tsp oregano
• 1/2 medium onion chopped
• 4 oz sliced mushrooms
• 1 tsp sea salt
• 1/2 lb bacon, diced, reserve drippings.
• 1/2 cup dry white wine
• 3 eggs beaten with a little milk
• 1 cup heavy cream
• 1/2 tsp black pepper
• 1 chicken bouillon cube
• 5 large fresh basil leaves chopped

1. In a lg frying pan, add all chicken list and saute until chicken is done drain, and set aside
2. In a large pot add 2 qt water salt and olive oil.
3. Bring to a boil.
4. Add rotini and cook 9 minutes until al dente
5. In the pot that you cooked the noodles in, saute bacon until crispy do not drain
6. Add wine and simmer until almost completely reduced
7. Add cream, bouillon, pepper and basil to bacon and heat through
8. Beat eggs with a little milk.
9. When milk is bubbly remove from heat and slowly add egg mix.
10. Stir constantly
11. When sauce thickens mix noodles with sauce.
12. Plate noodles and top with sauteed chicken.
13. Garnish with fresh basil and parmesan cheese
14. If you add noodles and the sauce becomes thin.
15. Return to heat and bring to simmer.
16. Noodles will thicken sauce

rotini, olive oil, salt, parmesan cheese, chicken breasts, garlic, oregano, onion, mushrooms, salt, bacon, white wine, eggs, heavy cream, black pepper, chicken, fresh basil

Taken from cookpad.com/us/recipes/340605-brads-chicken-carbonara (may not work)