I love Carbonara dishes. I decided to combine sun dried,tomatoes, and a lot of Garlic to it. All blended in to a cream sauce with Chicken,and Asparagus. It is a hit with my family. I hope you enjoy it as much as we do.
1Cook the bacon,and set aside. Leave 2 tablespoons of bacon drippings in pan. Cut chicken in to cubes. Fry the chicken in the bacon fat. Sprinkle with garlic salt,and pepper. When almost cooked. add 1 clove of chopped garlic to pan to finish cooking chicken. Remove chicken from pan, and set aside.
2In to the pan add the chopped onion. when onion is almost cooked through,add the 3 cloves of chopped garlic,and sun dried tomatoes. cook for one minute.
3In a large kettle boil water and cook asparagus aldente. Do not over cook.
Remove asparagus with tongs to platter,and set aside. In to the water cook the Penne pasta aldente ( not soft) Drain pasta.
4Add the white wine to the pan with the garlic and tomatoes. Cook stirring until wine is cooked down.
Add basil,Cayenne,oregano,parsley stir to combine.
5whisk the egg in to the cream. whisk well. add the Parmesan cheese. Add to pan with the herb garlic mixture. Stir in the salt,and pepper.Bring to a boil and stir to thicken. Reduce to simmer. Add the chicken Coat well stirring to combine.
6Pour sauce with chicken in to Penne pasta and coat well. Add the crumbled bacon,and asparagus. Coat to combine. Ready to serve. Enjoy.