Ingredient of the month: Cream of Chicken Soup

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Chicken Carbonara

It doesn't have to do with this week's ingredient. It's just one of my all time favorite dinners. Not at all healthy, so it's just a special occasion kind of meal. But, it's so yummy!!!

1 package (7 ounces) spaghetti
8 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 garlic clove, finely chopped
2 cups cut-up cooked chicken
2 cup grated Parmesan cheese
2 cup whipping (heavy) cream

1. Cook and drain spaghetti as directed on package.

2. While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10 minutes, stirring frequently, until crisp. Remove bacon from saucepan with slotted spoon; drain. Drain fat from saucepan, reserving 1 tablespoon in saucepan.

3. Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon.

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