CHICKEN CARBONARA PENNE RECIPES

Steps:

• Cook 12 oz uncooked penne pasta as directed on package until al dente. Drain.
• Meanwhile, heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• In large bowl, combine drained cooked pasta, 1 lb boneless skinless chicken breasts, cooked, chopped, 1 jar (15 oz) Alfredo sauce, 3 tablespoons chopped cooked bacon, 1 egg and 1 teaspoon pepper; stir gently to combine. Pour mixture in baking dish.
• Bake 20 to 25 minutes or until hot and bubbly. Remove from oven. Top evenly with remaining 3 tablespoons chopped cooked bacon and 1 cup grated fresh Parmesan cheese. Sprinkle chopped fresh parsley over top before serving.

Steps:

• Melt the butter with the oil in a frying pan over a medium-high heat, then fry the shallots for 5 minutes until softened and golden. Add the garlic and fry for 30 seconds.
• Add the sage and mushrooms to the pan, then fry for 3-4 minutes longer until golden and tender.
• Meanwhile, cook the pasta in boiling salted water for 10-12 minutes until al dente. Drain and return to the saucepan.
• Quickly mix the beaten eggs into the hot saucepan with the pasta, stirring vigorously to coat all the strands, then add the mushroom and shallot mix along with the grated Grana Padano. Season with lots of black pepper, then serve.