Chicken Carbonara

Prepare this rich, mushroom cream sauce over cooked chicken breast halves. Bacon and Parmesan cheese add extra flavor.

Chicken Carbonara
Chicken Carbonara

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 7

    slices Bacon

  • 1 1/2

    c. sliced mushrooms

  • 1/4

    tsp Minced Garlic

  • 3

    Green Onions, sliced

  • 2

    Tbsp Butter or Margarine

  • 2

    Tbsp All-purpose Flour

  • 1 1/2

    cup Half-and-half

  • 1/2

    cup Grated Parmesan Cheese

  • 1/2

    cup Frozen Peas

  • Salt & Pepper, to taste

  • Milk To Thin To Desired Consistancy

  • 6

    × 4 oz Skinless, boneless chicken breast halves, cooked and seasoned lightly with salt and pepper

  • Pasta, for 6 (i like bow tie

  • Freshly Shredded Parmesan Cheese, for garnish

Directions

Fry bacon; drain and crumble. Reserve 2 tablespoons bacon drippings and saute mushrooms, garlic and green onions in drippings. Melt butter in large saucepan. Whisk in flour. Stir in cream; cook until thick. Add Parmesan cheese, bacon, mushroom mixture, and peas. Heat through. Salt & pepper to taste. Serve over poached or sauteed chicken filets placed on a nest of pasta and garnish with freshly shredded Parmesan cheese.

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