Portion Size: 1 cup 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 lbs. Boneless skinless chicken breasts, cut into bite size pieces.
1/2 lb. turkey bacon
1 cup white wine (optional)
2 cups grated Parmesan cheese
6 large eggs	Use pasteurized eggs.
¼ teaspoon salt
1/2 teaspoons black ground pepper
1-pound spaghetti
3 cups frozen peas

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Cook bacon in a large skillet over medium heat until crisp, about 10 minutes. Cut into small pieces.
2	Season chicken with salt and pepper. Heat oil over medium high heat in a large pan.  Add chicken and sauté until chicken is lightly browned and no longer pick in center. Stir in garlic and wine. Cook until wine is evaporated.	Cook until internal temperature reaches 165 degrees F
3	Whisk Parmesan cheese and eggs together in a bowl. Slowly stream Parmesan mixture into the chicken  mixture while stirring continually. Heat through and turn off heat.	.
4.	In a large pot, spaghetti according to manufactures instructions.  One minute before draining stir in peas and cook for 1 minute. Drain reserving about 1 cup water.  Combine with spaghetti with chicken and bacon.  Serve immediately hot.