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Chicken Carbonara

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Ingredients
  

  • 2 lb boneless skinless chicken thighs cut into bite-sized pieces
  • 1/2 tsp garlic powder
  • salt and pepper to taste
  • 6 slices bacon
  • 1 Tbsp bacon grease
  • 1/2 c onion chopped
  • 2 tsp garlic minced
  • 1 c heavy whipping cream
  • 1 c chicken broth
  • 1 egg beaten, optional
  • 1/3 c Parmesan cheese grated
  • 1 tsp Italian seasoning
  • 1 Tbsp fresh chopped basil
  • 2-3 c fresh spinach

Instructions
 

  • Cook bacon, and crumble it into small pieces.
  • Place 1 tbsp of the bacon grease in a large skillet over medium-high heat.
  • Add chicken to the skillet, and sprinkle with garlic powder and salt and pepper to taste. Saute chicken until completely cooked through. Remove chicken from the skillet and set aside.
  • Add chopped onion to the skillet, and saute a few minutes until beginning to become tender.
  • Add garlic, saute until fragrant.
  • Whisk in heavy cream and chicken broth, scraping the bits off the bottom of the skillet.
  • Beat the egg in a small bowl, then slowly stream about half the sauce into the egg while whisking it vigorously. Once mixed, slowly add the egg mixture back to the skillet while whisking.
  • Mix in the Parmesan, chopped basil and Italian seasoning.
  • Toss in crumbled bacon and spinach. Cook until the spinach has begun to wilt.
  • Add chicken back into the skillet, and toss to coat in the sauce. Sprinkle in additional salt and pepper to taste.
  • Simmer the mixture for 3-5 minutes longer, and serve.