All I can say is...YUM!! Thank You Alice for this Friendly Chicken Carbonara Recipe! we thoroughly enjoyed it!

CHICKEN CARBONARA

Yield: 6 servings

6 slices bacon (8 pts) I used turkey bacon therefore points value would decrease to 4)
1 1/2 c sliced mushrooms
1/4 tsp minced garlic
3 green onions, sliced
2 Tbsp butter or marg (6 pts)
2 Tbsp all-purpose flour (1 pt)
1 1/2 c fat-free evaporated milk (6 pts)
1/2 c grated parmesan cheese (4 pts)
1/2 c frozen green peas (1 pt)
salt & pepper to taste
More evaporated milk to thin to desired consistency
6-4 oz skinless, boneless chicken breast halves, cooked & seasoned lightly with salt & pepper (3.5pts per 4 oz breast cooked)
Pasta for 6 (3 pts per cup of whole wheat pasta) (4 pts for white)
Freshly shredded parmesan cheese for garnish

Directions:

Fry bacon; drain & crumble.
Reserve 2 Tbsp bacon drippings & saute mushrooms, garlic & green onions in drippings. Melt butter in lrg saucepan. Whisk in flour. Stir in milk; cook until thick. Add parmesan cheese, bacon, mushroom mixture, & peas. Heat through. Salt & pepper to taste. Serve over poached or sauteed chicken filets placed on a nest of pasta & garnish with freshly shredded parmesan cheese.