Pollo Carbonara

7 slices of bacon
6 sliced medium size button mushrooms
1clove of minced garlic
3 onions, sliced
2 Tbsp. butter or margarine
250 mls of cream
2 Tbsp. all-purpose flour
grated Parmigiano
150 gr. of frozen peas
Salt & pepper to taste
Milk to thin to desired consistency
500 gr. of skinless, boneless chicken breast halves, cooked and
seasoned lightly with salt and pepper
tagliatelle
freshly grated Parmigiano

Fry bacon, drain and crumble. Reserve 2 tablespoons bacon drippings and
saute mushrooms, garlic and onions in drippings. Melt butter in large
saucepan. Whisk in flour. Stir in cream; cook until thick. Add Parmesan
cheese, bacon, mushroom mixture, and peas. Heat through. Salt & pepper to
taste. Serve over sauteed chicken filets placed on a nest of pasta and
garnish
with freshly grated Parmigiano.

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