Chicken Carbonara over Garlic-Butter Rice

Chicken Carbonara over Garlic-Butter Rice

2 cups long-grain rice
3 tbsp butter
1 tbsp instant chicken boillon granules
1 tsp garlic powder
7 slices thick sliced low-sodium bacon, cut into 1 inch pieces
1 lb chicken tenderloins, cut into 1-inch chunks
1 tsp garlic minced
2 green onions, sliced
1 1/2 cups heavy cream
1 cup frozen petite peas thawed, drained
1/2 - 3/4 cup grated Parmesan cheese

Cook rice as directed on package, adding butter, bouillon granules and garlic powder.

Cook bacon until crisp; remove and drain off all but 2 tbsp of drippings. Season chicken with salt and pepper as desired. Add chicken, saute until seared on all sides.

Add garlic, green onions, peas, cream and 1/2 cup Parmesan cheese; simmer until it begins to thicken. Add extra cheese if necessary to thicken to your taste. Add bacon just before serving.

Serve over rice; garnish with extra green onion, if desired.

I don't remember where I got the original recipe for this, but I think it might have been an Uncle Ben's Rice recipe, since it called for Uncle Ben's Garlic & Butter Rice mix. Since that's impossible to find here (if they even still make it!) I make my own as shown above. This recipe is delicious over the rice or over pasta and it's very easy and fast!