Monday, April 22, 2013

Chicken with Pasta Carbonara

I adapted the sauce for this recipe from a good friend's divine turkey meatball and broccoli pasta salad.  I ought to put that recipe up here too....  But I digress.  Pasta Carbonara was a hit at my house.  Who doesn't like a meal with BACON?     (Apparently child #4... who knew?)

Chicken with Pasta Carbonara
1 boneless, skinless chicken breast, cut into bite sized pieces
2 Tablespoons salt
1 teaspoon Italian Seasoning
1 teaspoon garlic powder
16 oz pasta, cooked, drained, water reserved
2 cups reserved pasta water, divided
2 eggs, lightly beaten
1/2 teaspoon salt
3 Tablespoons olive oil
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/2 cup crumbled bacon
1 red bell pepper, chopped
1/4 cup Parmesan cheese

In a medium bowl place cubed chicken, 2 Tablespoons salt, and Italian seasoning with enough water to cover the chicken.  Allow the chicken to marinate for 15 minutes.  Drain water.  (This would be a fantastic time to cook the pasta and chop some veggies for a side of steamed broccoli...)

Heat a large skillet over medium high heat.  Using a little oil at a time, brown the chicken on each side.  Cook most of the way through.  (It will have a chance to finish cooking later.)  Remove all chicken from the skillet.

Brown the red pepper and with the garlic, pepper flakes, and bacon in the remaining olive oil.  Deglaze the skillet with 1 cup of the pasta water stirring to release and dissolve all the drippings stuck to the pan.

In a seperate bowl, combine the two beaten eggs with the remaining 1 cup of pasta water.  Slowly pour the egg mixture into the skillet stirring to combine.  Toss in the chicken.  Cook stirring for about 5 minutes or until the sauce has thickened.

Pour the chicken & bacon sauce over your pasta.  Sprinkle with Parmesan cheese.

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