Foodie Friday - Skinny Chicken Carbonara

I never thought that Italian dishes could be skinny, but I was wrong. While at the beach, we ate at a restaurant called Capriz where you have this huge salad bar (with a variety of other things on it) that you go get, then you flip over this little thing that looks like a drink coaster-green means go, red means stop. You have circulating waiters with dishes of pastas and meats. I fell in love with the pasta carbonara. It was so good, but I knew it had to be sooooo bad. So, I decided to revamp it...skinny girl style.

Skinny Girl Chicken Carbonara

6 oz pasta (I used shells because that is what I had in my pantry, but I wish that I had rotini or bowtie)
3/4 c fat free milk
1/3 c grated Parmesan
1 lg egg, lightly beaten
1/4 teaspoon salt and pepper (I actually probably used more pepper)
4 slices bacon-I used Hormel bacon bits that I had in a huge bag from Sams
1 small onion
1 garlic clove
1/2 cup mushrooms
1 tbsp of parsley
3/4 c chicken broth low sodium
pinch of crushed red pepper
1 wedge Swiss Laughing Cow cheese
1 cup chicken breast (cooked) (I marinated mine in milk with apple cider and garlic).
Olive oil

Cook chicken. I cooked mine in a little bit of olive oil. Set aside. Cook pasta. While pasta is boiling, whisk milk, Parm. Cheese, Laughing Cow cheese, egg, salt, pepper, crushed red pepper, and parsley.
Also, while the chicken is cooking, cook onion, garlic, and mushrooms in a little olive oil. Then, add chicken. Then, heat up the milk mixture (you must whisk it the entire time or you'll end up with cooked egg), and when it starts to get thick add the chicken broth and whisk some more. Drain your pasta. Add it to the chicken mixture. Then pour the milk mixture over and toss well. Add bacon and serve.
My husband added shaved Parmesan shavings over his but I ate mine with a little more pepper on top. So good and only tasted like it should be unhealthy.