CHICKEN CARBONARA | ALLRECIPES
This chicken carbonara is simply delicious!
Provided by lauren 1891
Categories Main Dishes Pasta Chicken
Total Time 40 minutes
Prep Time 15 minutes
Cook Time 25 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Meanwhile, heat olive oil in a large, heavy frying pan over medium heat. Add pancetta and garlic; saute until brown and crisp, about 8 minutes. Remove from the heat and cool slightly.
- Whisk cream, Parmesan, egg yolks, basil, and parsley together in a large bowl until well blended.
- Stir chicken into the pancetta mixture until combined. Add cooked spaghetti and cream mixture. Toss over medium-low heat until chicken is heated through and sauce forms a thick coating over the spaghetti, about 4 minutes. Do not boil or the eggs will scramble. Season with salt and pepper and transfer to a large, wide serving bowl.
Nutrition Facts : Calories 714.6 calories, CarbohydrateContent 45.4 g, CholesterolContent 373.1 mg, FatContent 43.4 g, FiberContent 1.9 g, ProteinContent 34.7 g, SaturatedFatContent 22.7 g, SodiumContent 353.1 mg, SugarContent 1.8 g
LOADED CHICKEN CARBONARA RECIPE | ALLRECIPES
Easy and delicious weeknight dinner.
Provided by Tessie
Categories World Cuisine European Italian
Total Time 1 hours 10 minutes
Prep Time 20 minutes
Cook Time 45 minutes
Yield 4 servings
Number Of Ingredients 11
Steps:
- Cook the bacon in a large skillet over medium heat until crisp, about 10 minutes. Remove bacon from skillet with a slotted spoon and drain on a paper towel-lined plate. Drain fat from skillet, reserving 2 tablespoons of the bacon drippings.
- Season chicken with salt and pepper. Heat 1 tablespoon bacon drippings in the skillet over medium heat. Cook chicken breast halves in the bacon drippings until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to cutting board and tent with foil. Rest chicken for 5 minutes before slicing; set aside.
- Heat remaining tablespoon bacon drippings in skillet over medium heat until shimmering. Cook and stir garlic and ground black pepper in skillet until fragrant, about 30 seconds. Pour wine into skillet; cook at a simmer until thickened, about 2 minutes. Remove from heat.
- Whisk Parmesan cheese and eggs together in a bowl. Slowly stream wine mixture into the Parmesan mixture while whisking continually.
- Bring a large pot of generously salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Remove 1/2 cup of the water from the pot for later use.
- Put the peas in a large colander. Drain the pasta in the colander with the peas. Return drained pasta and peas to the pot. Stir bacon, chicken, and wine mixture into the spaghetti. Thin sauce with reserved pasta water as desired.
Nutrition Facts : Calories 927.6 calories, CarbohydrateContent 94.3 g, CholesterolContent 261.2 mg, FatContent 23.9 g, FiberContent 8.2 g, ProteinContent 73.8 g, SaturatedFatContent 9.6 g, SodiumContent 1024.9 mg, SugarContent 4.9 g
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