Carbonara Chicken Risotto - cooking recipe

Ingredients

1 package uncle ben herbed risotto rice
10 ounces bacon, cut into 1 inch slices
1 lb boneless chicken breast, sliced into strips
salt & fresh ground pepper
1 teaspoon minced garlic
1 cup heavy cream
1 cup frozen baby peas, thawed and drained
2 ounces parmesan cheese, shaved

Preparation

Cook rice according to package directions.
Cook bacon in a large skillet until crisp, remove with a slotted spoon and drain on paper towels.
Season chicken with salt and pepper, brown on all sides in 2 tbls of the bacon drippings.
Add garlic and cream, simmer until cream begins to thicken.
Add peas and simmer until peas are heated through.
Reduce heat to low, add 3/4 of the cheese, stir until melted, add the remaining cheese if needed to thicken the sauce.
Serve over risotto, top with bacon and extra cheese if desired.