Chicken Carbonara...

Last night I wanted one of my favorite dinners ~ Chicken Carbonara. If you are not familiar with chicken carbonara it is basically a type of chicken spaghetti; pasta noodles, with chicken and bacon in a delicious parmesan sauce. Does that not sound good or what? I dug out my trusty recipe file and came up with a recipe from an old The Junior League of Charlotte Cookbook. The only things I added to the recipe were peas, mushrooms and onions.

Just a comment about the recipe calling for raw eggs in the sauce ~ you are going to want to mix the egg sauce into the piping hot noodles right after you drain them. This will kill any bacteria. But believe me, it’s the egg that gives this dish a rich taste sensation. Serve with garlic bread and Caesar salad for a delicious meal. Enjoy!

Chicken Carbonara

Ingredients:
2 boneless skinless chicken breasts
~ cooked & cut into bit size pieces
4 slices thick-cut bacon
¼ cup onions, chopped
½ cup sliced mushrooms
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 green peas

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.

Sauté the mushrooms and onions in the bacon fat until tender, salt & pepper to taste. 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.

Serves 2