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"The belly rules the mind."--Spanish Proverb

Creamy Bacon Chicken Carbonara Recipe

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This recipe for Creamy Bacon Chicken Carbonara is from The LALIBERTE-PEDERSEN Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 strips bacon, cut into ½” (1 cm) pieces
2 cups (500 mL) sliced mushrooms
1 medium onion, diced
2 cloves garlic, minced
2 small boneless, skinless chicken breast, cut into bite-size pieces
1 can (284 mL) CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
1 cup (250 mL) milk
2 tsp (10 mL) chopped fresh thyme
2 tbsp (30 mL) chopped fresh parsley
3 tbsp (45 mL) fresh parsley leaves, chopped
4 cups (1 L) hot cooked spaghetti (about 300 g uncooked)
Grated fresh Parmesan cheese, if desired
Directions:
Directions:
In a large skillet over medium heat, cook bacon 8-10 minutes, stirring often, or until crisp.
Transfer bacon to paper towel lined plate to remove excess fat.
Remove all but 1 tbsp (15 mL) bacon fat from the pan.
Add mushrooms, onion, and garlic, sauté 3-5 minutes or until soft. Add chicken.
Cook 3-5 minutes, stirring often, or until no pink remains on the chicken.
Stir in soup, milk and thyme.
Bring to simmer.
Return bacon to the pan.
Reduce heat and simmer for 4-5 minutes or until chicken is cooked through.
Remove from heat.
Stir through parsley.
Serve over cooked spaghetti topped with Parmesan cheese, if desired.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20

 

 

 

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