Friday, February 7, 2020

Lemon Chicken Carbonara

Source:  sixsistersstuff.com



2 teaspoons olive oil
4 strips bacon (chopped)
1 teaspoon minced garlic
1 1/4 cups whipping cream
1/2 cup grated Parmesan cheese
4 eggs (just use yolks)
1/4 cup fresh basil leaves (chopped)
2 teaspoons dried parsley leaves
1/2 pound spaghetti noodles
3 boneless skinless chicken breasts (cooked and shredded)
2 tomatoes (diced)
Salt and Pepper, to taste
2 lemons (finely grated)
DIRECTIONS:
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.

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