Tuscan Chicken Carbonara

1. Place the medium sauce pot on high heat with 4 cups of water and 1/2 teaspoon of salt. Bring to a boil, then add the fresh pasta. Stir, then boil for 3-4 minutes. Reserve 1/4 cup of cooking liquid, drain well, and hold in the strainer until Step 4.
2. While the pasta is cooking, wash and dry the Italian parsley and rough chop (trimming the thick stems as needed). Then, cut the bacon into 1/4-inch diced pieces. Place the large sauté pan on medium heat with 2-3 teaspoons of oil. Add the chopped bacon to the pan and cook for 4-6 minutes until it begins to brown and crisp.
3. Carefully add the citrus-diced chicken to the pan. Sauté the chicken for 3-4 minutes until it begins to brown then add the peas. Cook for 1-2 minutes more.
4. Stir in the cream sauce and the reserved pasta water. Bring to a low boil, then add the cooked pasta. Sauté for 1-2 minutes until the pasta is hot and coated with the sauce. Remove from the burner and turn off all heating elements.
5. Divide the pasta carbonara between 2 bowls. Sprinkle with the Parmesan Romano cheese and Italian parsley. Buona mangiata!

Place your meal kits in the refrigerator upon receipt. *Thoroughly cook all ingredients that come in contact with raw proteins (meats, poultry, seafood, and eggs). You consume raw or undercooked proteins at your own risk. **Food has been prepared in a kitchen that uses products containing wheat, soybeans, milk, peanuts, tree nuts, shellfish, fish, sesame, and eggs, and may contain traces of these allergens.