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Chicken Carbonara

This is a quick and satisfying dish, just make sure  you get all your ingredients prepped, and ready to assemble once the pasta is cooked

Ingredients:

Whisk together the following in a bowl:

1/2 cup grated Parmesan cheese
2 eggs  If you are uncomfortable using raw eggs you can substitute by using 1/2 cup Egg Beaters, or omit the eggs completely. The dish will still come together, but it won’t have the richness from the eggs.
1/4 cup heavy cream
1/2 tsp kosher salt
1/2 ts black pepper

Saute using a large skillet:

1/2 lb thick cut bacon, diced
Add and Saute:
1 pound chicken tenders or cut up into strips or small chunks.
Salt and pepper

Deglaze and Reduce:

1/4 cup dry white wine
1/4 cup chicken broth
1 Tbsp fresh lemon juice

Cook; Drain with

12 oz dry spaghetti
1 cup frozen peas

Directions:

Bring a large pot of water to a boil for the spaghetti.

Saute the bacon until nice and crisp, drain bacon on a paper towel lined plate, leaving about a tablespoon of bacon grease. Add chicken sauté about four minutes each side, once cooked remove from skillet and transfer to plate with bacon.

Deglaze skillet with wine, broth, and juice, scrapping up any bits on the bottom of the skillet. Reduce by half 2-3 min.

Once past is cooked drain in colander with peas at the bottom the hot water will heat the peas. Shake to remove excess water. Combine bacon, chicken and wine mixture with the egg mixture, add hot pasta and toss to coat evenly.

Garnish with fresh grated Parmesan cheese, finely chopped parsley, or even fresh made bread crumbs for extra texture, and don’t forget the wine or bread!

 

 

 

 

 

 

 

 

Chicken Carbonara

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About Dish With Clarissa

Clarissa Ellis grew up learning to cook with her mom. In a time where traditional home-cooked food was going out of style, Clarissa learned to love and make those simple 'comfort foods' and family favorites. As she grew - and her mom got busier with long work hours, Clarissa supported her mom by taking over most of the cooking duties around the home. By the time Clarissa started high school - she had absorbed her mother's approach to traditional, homestyle Italian dishes; and thanks to So Cal's great weather year round... a love of cooking on the grill. Fast forward 30 years and Clarissa has never stopped cooking. She continued to explore food, learning more from So Cal's amazing cultural variety, trying things out on her family and her friends... and always learning. Never content to merely cook a good meal, Clarissa developed the habit of talking sharing her ideas with family, friends and coworkers. After a lifetime of learning and experimenting, Clarissa's love affair with traditional Italian cooking, and 'comfort foods' has grown into a robust, creative and cross-cultural approach to cooking that still manages to remain 'accessible' to the rest of us. Now Clarissa brings her experience and her approach online through her blog - giving all of us a chance give ourselves, our friends and our family the benefits of a lifetime of passion and joy in cooking simply great meals.

One response »

  1. Reblogged this on Dishing it out with Clarissa and commented:

    This was one of my first italian dishes i learned to cook, and my first time using a raw egg to emusify the sauce. The end result……
    Fantastico! Rich and creamy with a hint of smoke from the bacon, with the sweet bites of peas.

    Like

    Reply

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