Chicken Carbonara Recipe
Ingredients
Scale
- 1lb boneless skinless chicken breasts (cut into bite size pieces)
- ½ lb bacon
- 12 ounces spaghetti noodles
- ½ cup parmesan cheese
- 2 eggs
- ¼ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup white wine
- ¼ cup chicken broth
- 1 tablespoon lemon juice
- 1 cup frozen peas
Instructions
- In a small bowl mix together parmesan cheese, eggs, heavy cream, salt, and pepper. In another bowl mix together wine, chicken broth, and lemon juice. Set both aside.
- Bring a pot of water to a boil for cooking the noodles.
In a large skillet cook bacon in batches until crispy. Drain on paper towels. - Fry chicken pieces in bacon fat until fully cooked. Drain on paper towels.
- Deglaze the pan with wine mixture scraping up any bits on the bottom of the pan. Cook for about 2-3 minutes. Place noodles in boiling water and cook according to package directions.
- While noodles are cooking crumble bacon slices into bits and in a large bowl mix chicken, bacon bits, wine glaze mixture, and parmesan/egg mixture. Drain noodles and shake to get rid of any extra water.
- Add peas and egg mixture to piping hot noodles and mix well.
Find it online: https://blogchef.net/chicken-carbonara-recipe/