CHICKEN PEAS PENNE PASTA CARBONARA

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Have you made this?

By Kathleen Bunting
@IZEKER

This is when your looking for something different than,Spaghetti, Alfredo or macaroni dishes.
It's heavier and not much of it a serving to please the palate. Enjoy!

Rating:

★★★★★ 1 vote

Comments:

2 Comments

Serves:

Prep:

25 Min

Cook:

50 Min

Ingredients

1 lb: uncooked penna pasta
5 Tbsp: olive oil
1 Tbsp: butter
2 medium: chicken breasts, boneless and skinless
8 slice: bacon or italian pancetta,diced into 1/4" pieces
1/4 c: flour
: pinch of salt
: pinch of white pepper
1/4 c: white wine
4 large: eggs
1 c: heavy cream
1 tsp: fresh italian parsley,chopped
1 c: parmesan cheese,grated
1 c: frozen peas

Step-By-Step

1Cook pasta in a saucepan of salted boiling water boiling packet directions or until al dente. Drain. Return to pan.

2Meanwhile,heat the olive oil in a skillet. Toss your Chicken pieces in the flour,pinch of salt,white pepper.Add to your medium heated olive oil with your bacon pieces and cook through,but try not to burn. Remove from burner. Then add your 1 cup frozen peas. Set aside.

3Whisk eggs,cream,melted butter,white wine and parsley together. Add Parmesan cheese.
Stir until combined.
In a small saucepan heat on low setting until heated through and just starting to bubble.Turn off heat still on the burner whisk a minute

4Scrap all your chicken,bacon and leavings toss on to your cooked pasta until combined.
Pour your cream mixture over your pasta and chicken mixture. You can just warm it a bit and serve. Very good.

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