CHICKEN-BACON CARBONARA - ALLRECIPES
This chicken-bacon carbonara is a meaty spin on an old classic.
Provided by VICKEYA
Categories Pasta Carbonara
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned but not crispy, 8 to 10 minutes. Drain on paper towels, then transfer to a bowl.
- Add onion to the drippings and saute over medium heat for 2 to 3 minutes. Add garlic and saute until onion is tender, 3 to 4 minutes more. Pour in wine and continue to cook, stirring constantly, until wine evaporates. Add mixture to the bacon.
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes.
- Meanwhile, coat chicken in just enough oil to moisten. Place in the same skillet that was used for the bacon. Heat over medium heat and cook, sprinkling chicken with 1/2 of the basil, a pinch of nutmeg, and pepper, until browned, 5 to 7 minutes. Turn chicken and repeat seasoning on the other side. Continue to cook until no longer pink in the center and juices run clear, 5 to 7 minutes more. Stir bacon mixture into the chicken and keep warm until pasta is done.
- Combine eggs, cream, Parmesan cheese, and remaining 1/8 teaspoon nutmeg in a jar or shaker. Cover and shake until well combined.
- Drain pasta and set aside in a bowl.
- Dump chicken mixture and all drippings into the pasta pot, away from the heat. Add pasta and toss well. All at once, pour egg mixture into the pot, tossing quickly and thoroughly to cook, but not curdle. Serve hot.
Nutrition Facts : Calories 770.7 calories, CarbohydrateContent 59.2 g, CholesterolContent 267.1 mg, FatContent 38.7 g, FiberContent 3 g, ProteinContent 44.7 g, SaturatedFatContent 16.7 g, SodiumContent 792.8 mg, SugarContent 3.8 g
LEMON CHICKEN WITH BROCCOLI & BOW TIES RECIPE | INA GARTEN ...
Provided by Ina Garten
Categories side-dish
Total Time 6 hours 40 minutes
Cook Time 40 minutes
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- For the chicken, whisk together the lemon juice, olive oil, 2 teaspoons salt, 1 teaspoon pepper, and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.
- Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side, until just cooked through. Cool slightly and cut diagonally in 1/2-inch-thick slices.
- Meanwhile, for the salad, cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
- In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
- In a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 1 tablespoon salt, 3/4 teaspoon pepper, and lemon juice and pour this over the broccoli and pasta. Toss well.
- Add the chicken, pine nuts and Parmesan to the broccoli and pasta and toss well.
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CHICKEN-BACON CARBONARA - ALLRECIPES
This chicken-bacon carbonara is a meaty spin on an old classic.
From allrecipes.com
Total Time 50 minutes
Category Pasta Carbonara
Calories 770.7 calories per serving
From allrecipes.com
Total Time 50 minutes
Category Pasta Carbonara
Calories 770.7 calories per serving
- Dump chicken mixture and all drippings into the pasta pot, away from the heat. Add pasta and toss well. All at once, pour egg mixture into the pot, tossing quickly and thoroughly to cook, but not curdle. Serve hot.
See details
LEMON CHICKEN WITH BROCCOLI & BOW TIES RECIPE | INA GARTEN ...
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Reviews 4.9
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Category side-dish
Reviews 4.9
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