Ingredients
375gpack fresh pasta e parpadelle or fettuccini
250gshort cut bacon cut into strips
700gchicken breastcut into thick 2-inch strips
1onionfinely chopped
3clovesfresh garlic crushed or minced
250gfat free cream cheese
2large eggs
1/4cupgrated parmesan cheese
1cupreserved pasta water
Preparation
Cook pasta following packet instructions for about 8 minutes, or until al dente. Drain pasta and return to the pot.
While pasta is boiling, whisk cream cheese and eggs together in a large bowl until smooth and lump-free. Add the parmesan and set aside.
Heat a non-stick frying pan over medium-high heat. Add onions and bacon.
Fry until bacon is crisp. Add the garlic and chicken, and cook until chicken is cooked through.
Reduce heat and pour cream cheese and egg mixture into the pan while stirring quickly and gently to distribute evenly throughout the chicken.
Continue to stir gently for a further minute while adding the reserved water until the sauce has cooked and thickened.
Add the sauce into the pot of pasta, and toss gently until pasta is evenly coated.
