Chicken Almost Carbonara recipe
All Recipes Meat and Poultry Recipes Pork
Ingredients
- 4 slices bacon 1 (16 ounce) package penne pasta 2 tablespoons extra-virgin olive oil 1 tablespoon unsalted butter 1 onion, vertically sliced 1 (8 ounce) package sliced fresh mushrooms 2 tablespoons minced fresh garlic 2 teaspoons dried Italian seasoning salt and ground black pepper to taste 1 cup white wine 3 cups chicken stock, divided 2 cups chopped, cooked chicken 1 ½ cups frozen petite peas 5 tablespoons all-purpose flour 1 cup grated Parmesan cheese, or more to taste ¼ cup minced fresh Italian parsley
Nutrition Info
- 477.5 caloriescarbohydrate: 54.2 gcholesterol: 45.1 mgfat: 15.8 gfiber: 4.2 gprotein: 25.2 gsaturatedFat: 5.4 gservingSize: -sodium: 597 mgsugar: 5.7 gtransFat: : -unsaturatedFat: : -
Directions Chicken Almost Carbonara
Directions
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Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to a large bowl.
At the same time, heat olive oil and butter in a 12-inch skillet over medium heat until butter is melted and oil is hot. Add onion and cook, stirring often, until tender, 3 to 5 minutes. Add mushrooms and cook, stirring often, until soft, 3 to 5 minutes. Add garlic, cook and stir until fragrant, about 1 minute. Stir in Italian seasoning, salt, and pepper and evenly distribute the contents in the skillet.
Stir in wine and bring to a boil, about 3 minutes. Pour in 2 cups chicken stock, add cooked chicken and peas, and bring to a boil.
While mixture is coming to a boil, place flour in a pint jar with a lid. Slowly add remaining chicken stock to the jar, stirring briskly to break up any lumps. Place the lid on the jar and shake until well blended. Slowly pour flour-stock mixture into the boiling mixture and stir to prevent lumps. Return to a boil and cook, stirring occasionally, until thickened, about 5 minutes.
Remove from the heat and stir in 1 cup Parmesan cheese until melted. Pour the hot sauce onto the pasta, add parsley and crumbled bacon, and stir to combine. Serve in individual bowls with additional Parmesan, if desired.