Lemon Chicken Carbonara Recipes
CHICKEN CARBONARA
This chicken carbonara is simply delicious!
Provided by lauren 1891
Time 40m
Yield 8
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, Carbohydrate 45.4 g, Cholesterol 373.1 mg, Fat 43.4 g, Fiber 1.9 g, Protein 34.7 g, SaturatedFat 22.7 g, Sodium 353.1 mg, Sugar 1.8 g
LEMON CHICKEN CARBONARA RECIPE
Lemon Chicken Carbonara -spaghetti noodles tossed with an egg and cream sauce then topped with lemon chicken and bacon. This delicious carbonara is ready to eat in 20 minutes or less!
Provided by Contributor
Categories Main Course
Time 20m
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy, large frying pan over medium heat. Add the bacon and garlic and saute until it is brown and crisp - about 8 minutes - then cool slightly.
- In a large bowl, whisk together the cream, Parmesan cheese, yolks, basil, and parsley.
- Bring a large pot of salted water to a boil over high heat. Add the spaghetti noodles and cook until just tender but still firm to the bite, stirring occasionally (about 10 minutes), then drain.
- Add the chicken to the pan with the bacon and garlic and stir to combine. Next add the cooked spaghetti noodles, cream mixture, and diced tomatoes and toss over medium-low heat until the chicken is warmed through and sauce thickens (about 4 minutes).
- Season the pasta with pepper and salt if desired. Transfer the pasta to a serving dish and sprinkle the lemon zest over the top and serve.
Nutrition Facts : Calories 545 kcal, Carbohydrate 36 g, Protein 28 g, Fat 33 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 230 mg, Sodium 356 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
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- Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
- In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.
- In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer. Reduce the heat if chicken browns too quickly.
- Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.
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