Chock Full Of Chicken And Spices This Hearty Carbonara Is Way Better Than Any Restaurant Version

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Chicken carbonara is surprisingly easy to make.  This recipe shows you how to make the sauce, and although it is completely delicious, I will admit, there have been times where I am in a rush, so I just get a can of pink sauce and go to town.  It is easy and still totally delicious when you add in all the other ingredients.  Do not feel bad about that, we all are busy and have all skipped a step or two to make our lives easier.

Check out what our friends over at Busy Creating Memories had to say about this:

“Now serve hot and listen to the “Hmmm’s and Ahhh’s”. Or if your family is like mine, it will be dead silent as everyone digs in!”

This right here is how it was in my house, too.  Complete silence throughout the meal as they devoured this amazing dish.

 

 

Ingredients

5 strips bacon cooked and diced.

2 Chicken breasts -Grilled, Chicken striped up

Salt & Pepper to taste

2 T Land O’ Lakes Butter

3 cloves Garlic Fresh minced

¾ Cup McArthur milk

¼ Cup Land O’ Lakes Heavy cream

1 cup Swanson Chicken broth

3 T Gold Medal flour

¾ c Kraft Parmesan shavings

2 T parsley

1 small box bowtie pasta

Instructions

Cook 5 strips of bacon and set aside

cook 2 chicken breasts in 2 Tablespoons butter with Salt and Pepper to taste.

set aside while you work on the sauce.

cook up your Bowtie noodles so they will be ready when the sauce is ready.

Sauce

Saute 3 cloves Garlic Freshly minced.

add Milk, heavy cream, chicken broth and Flour to the pan with the garlic and whisk until smooth.

Cook on low heat until it thickens.

add in Parmesan shavings. If the sauce gets too thick, add in a little more chicken broth.

add the drained bowtie pasta.

Toss to cover the noodles completely.

dash in the parsley.

add more salt and pepper to taste preference.

cut up the chicken breasts and dice up the bacon and mix them together

add in the chicken and bacon to the sauce.

toss until all is covered in the sauce.

 

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Quick Tip: Store in an airtight container in the fridge

Thanks again to Busy Creating Memories for this amazing recipe.

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