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Chicken Carbonaro Recipe

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Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup grated Parmesan
2 eggs
1/4 cup heavy cream
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 lb. thick sliced bacon, diced
1 lb chicken tenders, seasoned with salt and pepper
1/4 cup dry white wine
1/4 cup chicken broth
1 Tbsp fresh lemon juice
12 oz dry spaghetti
1 cup frozen green peas

Directions:
Directions:
Bring a large pot of salted water to a boil. Whisk together Parmesan, eggs, cream, salt and pepper in a large bowl; set aside.
Sauté bacon in a large sauté pan until crisp. Drain on paper towels . Pour off all but 1 Tbsp drippings. Add chicken and sauté 4 minutes per side, transfer to the plate with bacon. Deglaze the pan with wine, broth, and lemon juice, scraping up any bits on the bottom. Reduce by half, 2-3 minutes. Cook spaghetti per box directions. Drain pasta in colander with the frozen peas. Shake to drain excess water. Combine bacon, chicken and wine mixture with egg mixture. Add the hot pasta and toss to cook. Garnish with toasted bread crumbs, if desired. Serve immediately.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I found this recipe and I made it while Keith was here for dinner years ago. Since then, he has taken over cooking, with out looking at the recipe. Hmmm….

 

 

 

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