Chicken Carbonara

Ingredients:

1/2 cup Parmesan, grated
2 eggs
1/4 cup heavy cream or 1/2 and 1/2
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 lb. thick-sliced bacon, diced
1 lb. chicken tenders, seasoned with salt and pepper
1/4 cup dry whit wine
1/4 cup chicken broth
12 oz. dry spaghetti
1 cup frozen peas
2 slices crusty Italian bread, 1/2"thick, cubed
2 tablespoons olive oil
3 tablespoons fresh parsely, chopped 1 tablespoon lemon zest, minced
1 teaspoon red pepper flakes
Salt to taste



Directions:

1. Bring a large pot of salted water to a boil for the spaghetti.
2. Prepare bread crumbs: Pulse bread cubes in a food processor until coarse.
3. Toast crumbs in oil over medium heat in nonstick skillett until crisp, about 2-3 minutes. Transfer to a small bowl and toss with parsley, zest, pepper flakes and salt.
4. Wisk Parmesan, eggs and cream or 1/2 and 1/2, salt and pepper in a large bowl and set aside
5. Saute bacon in a saute pan until crisp. Drain on a paper towel-lined plate; pour off all but 1 tabltspoon of drippings.
6. Add chicken and saute 4 minutes per side, transfer to plate with bacon.
7. Deglaze pan with wine and broth, scraping up any bits on the bottom. Simmer to reduce by half, 2-3 minutes.
8. Cook spaghetti until aldante.
9. Drain pasta in a colander with the frozen peas.
10. Combine bacon, chicken and wine mixture.
11. Add hot pasta and toss to coat, then top with bread crumbs