"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Chicken Barbonara Recipe

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This recipe for Chicken Barbonara, by , is from The brunick Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
norma brunick

Category:
Category:

Ingredients:  
Ingredients:  

1/2 cup pine nuts
4 slices bacon, chopped
8 ounces dry linguine or 9 ounces fresh
4 eggs
1/2 cup grated parmesan
1/3 cup whipping cream
1/4 cup chopped parsley
1/4 cup chopped fresh basil or 2 tbls dry basil
3 cloves garlic, minced
1 1/2 cups diced chicken, cooked
1-2 tbls butter


Directions:
Directions:

Stir pine nuts in a wide frying pan over medium low heat until lightly browned about 3 minutes). Remove from pan and set aside in large bowl.

Increase heat to medium, add bacon to pan and cook until brown, remove and place in large bowl with nuts. Reserving drippings in pan.

Cook pasta

While pasta is cooking, add eggs, cheese,cream, parsley, basil, garlic, and chicken to bacon and pine nuts. Beat until well mixed.

To reserved bacon drippings in frying pan, add enough butter to make 1/4 cup, melt butter and then add linguine and egg mixture. Mix lightly using 2 forks until linguine is well coated

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Fresh Ways with Pasta page 65

 

 

 

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