Four-Cheese Chicken Carbonara
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Recipe Summary Four-Cheese Chicken Carbonara
This is a recipe I came up with when I had to either cook up a 3-pound package of lean thick-cut bacon or throw it out (which was NOT going to happen). I happened to have everything else on hand anyway. I've already had friends try this, and they loved it. I hope you do, too!Ingredients | Carbonara No Cream Jamie Oliver1 (16 ounce) package thick-cut bacon1 (16 ounce) package penne pasta⅓ cup olive oil¼ cup butter3 tablespoons minced garlic3 teaspoons ground black pepper, divided3 skinless, boneless chicken breasts, sliced2 cups heavy whipping cream1 cup grated Parmesan-Romano cheese blend1 cup shredded Colby Jack cheese blend3 eggs, beatenDirectionsPlace 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. Chop into small pieces when cool enough to handle.Bring a large pot of lightly salted water to a boil. Add penne and olive oil and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes.While pasta is cooking, melt butter in a large, deep skillet over low heat. Add chopped bacon, garlic, and 1 teaspoon pepper; saute until fragrant, 2 to 3 minutes. Increase heat to medium, add chicken, and cook until chicken is no longer pink in the center and the juices run clear, 5 to 7 minutes.Add whipping cream, Parmesan-Romano cheese, and remaining 2 teaspoons pepper to the skillet. Stir and cook until heated through, about 3 minutes. Add Colby Jack cheese and stir until melted. Stir in beaten eggs and bring to a simmer. Add drained pasta, stir until coated with sauce, and serve immediately.Info | Carbonara No Cream Jamie Oliverprep: 15 mins cook: 30 mins total: 45 mins Servings: 8 Yield: 8 servings
TAG : Four-Cheese Chicken CarbonaraSide Dish, Sauces and Condiments Recipes, Sauce Recipes, Pasta Sauce Recipes, Creamy,
