Chicken Carbonara

12 ounces linguine

4 slices bacon

12 ounces boneless, skinless chicken breasts, cut into ½-inch chunks

¼ tsp. salt

¼ tsp. pepper

1 medium shallot, finely chopped

2 cloves garlic, crushed with press

4 large eggs

1/3 cup freshly grated Pecorino Romano cheese

2 tbsp. finely chopped fresh parsley, optional

Preparation:

Heat large covered saucepot of salted water to boiling on high. Cook linguine as label directs. Meanwhile, in 12-inch skillet, cook bacon on medium 6 to 9 minutes or until browned and crisp. Sprinkle chicken with 1/4 teaspoon salt. Transfer cooked bacon to paper towel. Add chicken to same skillet with drippings. Increase heat to medium-high. Cook chicken 2 minutes or until just starting to turn opaque, stirring occasionally. Add shallot. Cook 2 minutes, stirring. Add garlic. Cook 1 minute or until chicken is cooked through (165 degrees F), stirring. Remove from heat; cool slightly. Crumble bacon. In large bowl, whisk together eggs, Pecorino, and 1/4 teaspoon freshly ground black pepper until well combined. Add bacon and cooled chicken mixture to eggs. When pasta is cooked, drain well. Add to large bowl with egg mixture, tossing to coat. Divide among 4 serving plates. Garnish with parsley, if desired. Serves: 4.