Chicken Carbonara

This chicken carbonara recipe is one of the most popular dishes in the world. It’s easy to make, and it’s always a crowd pleaser. But there’s a secret to making the perfect chicken carbonara dish: you have to use real Parmesan cheese.

INGREDIENTS:

1 tbsp Butter

½ Tbsp Olive oil

2 lb Chicken breasts, Boneless, skinless

1 Onion, Small, chopped

3 Strips Bacon, Cooked and crumbled

2 Laughing cow cheese wedges

⅓ c Parmesan cheese, grated

3 tsp Minced garlic

½ c Low fat half and half

1 c Chicken broth

1 c Frozen peas

1 tbsp Cornstarch

1 tbsp Water

1 ½ c Bowtie pasta

Salt and pepper to taste

Chopped parsley for garnish

DIRECTIONS:

Boil the pasta according to your liking, rinse in cold water and drain.

Cook and crumble the bacon, and set aside.

Cut the chicken into bite-sized pieces, and cook in the butter in a skillet over medium-high heat for 5-6 minutes. Set aside.

Add the olive oil to the same skillet over medium heat, and saute the onion and garlic until the onion has become tender.

Stir the cheese wedges into the skillet until melted, and then pour in the half and half and chicken broth. Whisk to combine well.

Place the pasta, parmesan cheese and peas into the skillet with the sauce, and stir to coat well.

Mix together the cornstarch and water in a bowl, and then pour into the skillet, simmering until the mixture thickens a bit.

Return the chicken and bacon to the skillet, and toss to combine. Continue to simmer until the chicken is cooked completely through.

Garnish with parsley before serving.

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