Chicken Carbonara–Dairy/Gluten Free

This was a huge huge hit!!!!!!! So yummy! Back when I used to eat Lean Cuisines, this was always one of my favorites. So excited to have a healthy version that my family loves!!!

• Pasta – cooked ( I used gluten free!) about 2-3 cups depending on how much pasta you like
• 1 tablespoon Earth Balance  
• 6-8 ounces bacon. I used a little more than half a pack 
• 3 teaspoons minced garlic
• 3 eggs
• 1/4 cup chopped basil. I actually used the frozen cubes. They are super easy and work really well for sauces.
• 1/4 cup chopped onion
• Sea salt (find it here)
• 4 cups 1 inch chopped cooked chicken
• Freshly ground black pepper
• Salt to taste

1. Bake bacon at 400 degrees for 15 minutes so it is cooked but not crispy. Drip the fat into the pan.  Once the bacon has cooled, dice it up.
2. Add butter, garlic, onion, salt and pepper to the pan, cook on medium stove heat until onion is translucent
3. Add chopped chicken to the pan, and heat, remove chicken from pan with a slotted spoon and set aside.
4. Scramble eggs until done to the point of dry. Then use your spatula to chop and break up the egg as small as you can.
5. Add the basil, chicken, spaghetti , bacon to the sautee pan and carefully stir until, warmed, incorporated and ready to serve.