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
CHICKEN CARBONARA RECIPE
This delicious and creamy chicken carbonara is a wonderful 30 minute meal that everyone will love! Easy to make with a few simple ingredients, it's comforting, hearty and so delicious!
Provided by Becky Hardin
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a rolling boil. Season liberally with salt.
- Heat a large skillet to a medium heat. Add bacon. Cook bacon until is crisp. Use a slotted spoon to remove. Drain on a paper towel.
- While the bacon cooks, add egg yolks, parmesan cheese, cream, salt, and pepper to a medium bowl. Whisk to combine.
- Season chicken tenders with salt and pepper on both sides. Add to the rendered bacon fat and cook until golden brown on both sides, about 2-3 minutes per side. Set aside and slice.
- While the chicken cooks, drop the pasta into the water. Cook until just under aldente (it will continue to cook when you toss the pasta with the sauce.)
- Remove the chicken from the pan and set aside. Lower the heat to medium and add garlic. Cook for 1-2 minutes until fragrant.
- Use the tongs to transfer the pasta to the garlic and bacon fat. Toss to combine. Reserve starchy cooking liquid.
- Remove the pan from the heat and while tossing the pasta, pour in the egg, cream, and cheese mixture. Toss together and place back over a low flame. Continue to toss the pasta until the cheese melts and the sauce is thick, about 2-3 minutes. Do not turn the heat up too high or you could curdle the eggs, a very low heat works great. Add the bacon back in and toss again. If needed, add pasta water ¼ cup at a time to reach desired consistency of sauce.
- Season to taste with salt and pepper. Arrange chicken on top. Serve!
Nutrition Facts : Calories 981 kcal, Carbohydrate 89 g, Protein 52 g, Fat 45 g, SaturatedFat 18 g, Cholesterol 419 mg, Sodium 1145 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
EASY CHICKEN CARBONARA
Make and share this Easy Chicken Carbonara recipe from Food.com.
Provided by Jeanette G
Categories Chicken
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Marinate chicken with minced garlic, salt, pepper and liquid smoke for about an hour or two in the fridge.
- Melt 3 Tbs.
- of butter in frying pan and add your marinated chicken and cook until done.
- Set aside in a dish.
- Melt 2 Tbs.
- butter in the same frying pan and add in the onions and cook until halfway done.
- Add in your mushrooms next and cook the liquid out of them.
- When the mushrooms are halfway done add in your red bellpepper.
- Set this mixture aside in a bowl.
- Fry your bacon until done.
- Drain on a paper towel.
- Meanwhile, boil your noodles in salted water.
- Remove the drippings from the pan but do not wipe it clean.
- Pour both jars of the alfredo sauce and add a little water.
- I normally add it to the jar and swish it around to get the rest of the sauce from the jar.
- Once sauce starts to simmer pour all of your veggies from the bowl into the sauce and add in your chicken.
- Stir well.
- Let simmer for about 10- 15 minutes or until chicken is heated to desire temperature.
- Drain your noodles and add your sauce together or pour your sauce on top of your noodles.
- Whichever you prefer or is easier for you!
- Enjoy!
QUICK CARBONARA
Carbonara is a dinnertime classic, but my version cuts down on the time it takes to make. Loaded with ham, bacon, olives, garlic and Parmesan, it certainly doesn't skimp on flavor. -Carole Martin, Tallahassee, Florida
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions; drain., In a large skillet, heat butter and oil over medium heat; saute garlic 1 minute. Stir in ham and bacon; heat through. Add spaghetti and parsley; toss to combine., Remove from heat. Stir in olives and cheese.
Nutrition Facts : Calories 513 calories, Fat 24g fat (8g saturated fat), Cholesterol 73mg cholesterol, Sodium 1333mg sodium, Carbohydrate 45g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein.
CHICKEN ALMOST CARBONARA
Like lots of others, right now I'm looking for ways to use leftovers and pantry items, to avoid extra trips to the grocery, and to save money. I had leftover cooked chicken and some mushrooms in the refrigerator that I needed to use. I had pasta in the pantry, but alas, no cream, so this dish kind of "grew like Topsy" with ingredients I already had on hand--a partial bottle of white wine, frozen peas, and parsley right outside the door. My son said, "Hey, this is almost like carbonara," and the name was born!
Provided by Bibi
Categories Meat and Poultry Recipes Pork
Time 45m
Yield 8
Number Of Ingredients 16
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
- At the same time, heat olive oil and butter in a 12-inch skillet over medium heat until butter is melted and oil is hot. Add onion and cook, stirring often, until tender, 3 to 5 minutes. Add mushrooms and cook, stirring often, until soft, 3 to 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Stir in Italian seasoning, salt, and pepper and evenly distribute the contents in the skillet.
- Stir in wine and bring to a boil, about 3 minutes. Pour in 2 cups chicken stock, add cooked chicken and peas, and bring to a boil.
- While mixture is coming to a boil, place flour in a pint jar with a lid. Slowly add remaining chicken stock to the jar, stirring briskly to break up any lumps. Place the lid on the jar and shake until well blended. Slowly pour flour-stock mixture into the boiling mixture and stir to prevent lumps. Return to a boil and cook, stirring occasionally, until thickened, about 5 minutes.
- Remove from the heat and stir in 1 cup Parmesan cheese until melted. Pour the hot sauce onto the pasta, add parsley and crumbled bacon, and stir to combine. Serve in individual bowls with additional Parmesan, if desired.
Nutrition Facts : Calories 477.5 calories, Carbohydrate 54.2 g, Cholesterol 45.1 mg, Fat 15.8 g, Fiber 4.2 g, Protein 25.2 g, SaturatedFat 5.4 g, Sodium 597 mg, Sugar 5.7 g
VODKA CHICKEN CARBONARA
Bacon, Pasta and Vodka, need I say more? This is a pasta dish that is just as easy to make as spaghetti and meatballs but with a savory, spicy taste! The cinnamon adds an exciting taste and aroma!
Provided by flourpower
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Add minced garlic, 1/2 tablespoon of garlic and bacon to large sauce pan.
- Fry bacon until somewhat crispy. Add chicken, cook until chicken is no longer pink.
- Add crushed tomatoes, milk, flour, spices, and butter to pan.
- Add vodka.
- Add pasta and simmer until pasta is cooked (salt to taste), adding additional water if the pasta needs more liquid to cook.
- Top pasta dish with basil!
Nutrition Facts : Calories 775.2, Fat 41.2, SaturatedFat 14.2, Cholesterol 146.9, Sodium 786.8, Carbohydrate 52, Fiber 3.5, Sugar 4.8, Protein 32.5
CARBONARA WITH CHICKEN
Serve this pasta crowd-pleaser with a fresh green salad for a hearty dinner. Our indulgent chicken carbonara uses eggs and butter to create a rich sauce
Provided by Lulu Grimes
Categories Dinner, Main course, Pasta
Time 25m
Number Of Ingredients 8
Steps:
- Cook the spaghetti following pack instructions. Meanwhile, heat the oil in a frying pan and fry the garlic and pancetta until crisp, then add the chicken strips and fry briefly until they're just cooked through. Fish out the garlic clove and discard it. Beat the eggs with the grana padano and some black pepper.
- Add a couple of tablespoons of pasta water to the pancetta pan along with the butter, then drain the pasta and add it to the pan. Pour in the egg mixture, take the pan off the heat and toss together so the egg cooks in the heat of the pasta. Divide between four warm bowls and top with more cheese, if you like.
Nutrition Facts : Calories 758 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 1.2 milligram of sodium
LOADED CHICKEN CARBONARA CUPS
Spaghetti cupcakes with a chicken carbonara twist make for a tasty, fun family dinner. Whole wheat pasta and reduced-fat ingredients make these quick and easy little pasta cakes nutritional winners, too. -Jeanne Holt, Mendota Heights, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 1 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large saucepan, cook spaghetti according to package directions; drain, reserving 1/3 cup pasta water., In a large bowl, mix egg, spinach, cottage cheese, 1/4 cup Parmesan cheese, lemon pepper and half the bacon. Add spaghetti; toss to combine. Divide among 12 greased muffin cups. Using a greased tablespoon, make an indentation in the center of each., In a large bowl, whisk together soup, cream cheese and reserved pasta water. Stir in chicken, mozzarella cheese and tomatoes; spoon into cups. Sprinkle with the remaining bacon and Parmesan cheese., Bake until set, about 15 minutes. Cool 5 minutes before removing from pan.
Nutrition Facts : Calories 266 calories, Fat 12g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 553mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges
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