CRISPY CHICKEN BACON ALFREDO

• 1 lb boneless skinless chicken breast
• 1/2 cup panko breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 egg, beaten
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Olive oil spray
• 8 oz high-protein pasta (chickpea or lentil fettuccine works great)
• 4 slices turkey bacon, cooked and crumbled
• 1 cup part-skim ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup 2% milk
• 2 cloves garlic, minced
• 1 tsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

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   1. Prepare the Chicken: Preheat oven to 400°F. Coat chicken breasts in egg wash, then dip into a mixture of panko, Parmesan, garlic powder, paprika, salt, and pepper. Place on a lined baking sheet, spray lightly with olive oil spray, and bake for 20-25 minutes until golden and cooked through. Slice into strips.

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   2. Cook the Pasta: Bring a pot of salted water to boil and cook fettuccine until al dente. Drain and set aside.

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   3. Make the Sauce: In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Stir in Greek yogurt, almond milk, and Parmesan. Whisk until creamy. Season with salt and pepper.

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   4. Assemble the Dish: Add cooked pasta into the sauce and toss until coated. Plate pasta, top with sliced crispy chicken, sprinkle with turkey bacon crumbles, and garnish with fresh parsley.

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   5. Serve: Finish with an extra sprinkle of Parmesan if desired.

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