CHICKEN AND MUSHROOM CARBONARA

Chicken and Mushroom Carbonara image

Bring home a taste of Italy today with our Chicken and Mushroom Carbonara recipe. Chicken and Mushroom Carbonara is surprisingly simple to prepare.

Provided by My Food and Family

Categories Home

Time 25m

Yield 6 servings, 1 cup each

Number Of Ingredients 10

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Ingredients

1/2 lb. spaghetti, uncooked
4 slices OSCAR MAYER Bacon, cut into 1/2-inch-thick slices
6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup milk
1 tsp. garlic powder
1 tsp. dried Italian seasoning
1/2 lb. sliced fresh mushrooms
1 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 cup frozen peas
1/4 cup KRAFT Grated Parmesan Cheese

Steps:

Cook spaghetti in large saucepan as directed on package, omitting salt. Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels.
Mix Neufchatel, milk and seasonings until blended. Add mushrooms to reserved bacon drippings in skillet; cook and stir 5 min. or until mushrooms are tender and most the liquid is cooked off. Add chicken; cook and stir 5 min. or until no longer pink. Stir in peas; cook 1 min. Add Neufchatel mixture; cook and stir 3 min. or until chicken is done and sauce is heated through.
Drain spaghetti, reserving 1/4 cup cooking water. Return spaghetti to pan. Add chicken mixture and bacon; mix lightly. Add reserved pasta cooking water, 1 Tbsp. at a time, until sauce is of desired consistency. Top with Parmesan.

Nutrition Facts : Calories 380, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 340 mg, Carbohydrate 37 g, Fiber 3 g, Sugar 4 g, Protein 26 g