Chicken Carbonara

1-2 lb chicken, cooked and cubed
4 strips of bacon, cooked and chopped into pieces
1 lb pasta (I usually use whole grain linguini, rigatoni or rotini)
1-2 jars alfredo sauce (I use the light alfredo sauce)
2-3 cups chopped broccoli
salt/pepper to taste
grated Parmesan

Cook the pasta and broccoli together in a pot. Drain and return to the pot. Add cooked chicken, cooked bacon, salt and pepper, and sauce. Stir and heat until the sauce is hot and bubbly.

I haven't found a good tasting lower calorie/fat alfredo recipe yet, so for now I use a commercial sauce. This recipe is an easy anytime recipe and it tastes even better as a leftover. Turkey could easily be substituted for the chicken.