It’s been awhile since I had some Italian food abroad; I was in England and chicken carbonara sounded great, and indeed it was. If you are not familiar with chicken carbonara is it basically a type of chicken spaghetti. Pasta noodles, with chicken and bacon in a delicious parmesan sauce. Now does that sound good or what? When I first looked at the recipe I thought it was going to take along time but surprisingly everything went smoothly and I had it on the table pretty quick. The only other thing I added to the recipe was peas, but mushrooms and onions would be a great addition as well. Now the recipe does call for raw eggs in the sauce so what you are going to want to do is mix the sauce in the piping hot noodles right after you drain them. This will kill any bacteria. Serving with garlic bread is a must. Enjoy.
1 tablespoon olive oil
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 small onion, chopped
1 slice bacon or pancetta, chopped
1 cup frozen green peas, thawed
1/3 cup dry white wine or chicken broth
1 jar Alfredo sauce
Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside. Cook onion and bacon in same skillet, stirring occasionally, 6 minutes or until bacon is cooked and onion is tender. Add wine and cook 1 minute.
Stir in Sauce and peas. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Sprinkle chicken carbonara, if desired, with cracked black pepper.