Chicken And Bacon Pasta With Red Wine Recipes

CHICKEN-BACON CARBONARA

Chicken-Bacon Carbonara image

This chicken-bacon carbonara is a meaty spin on an old classic.

Provided by VICKEYA

Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes

Time 50m

Yield 6

Number Of Ingredients 14

Ingredients

1 pound bacon, cut into 1-inch pieces
1 medium onion, chopped
5 cloves garlic, sliced
¼ cup dry red wine
1 (16 ounce) package bow-tie pasta (farfalle)
2 (5 ounce) skinless, boneless chicken breasts, cubed
2 (5 ounce) skinless, boneless chicken thighs, cubed
1 tablespoon olive oil, or more as needed
½ teaspoon dried basil, or more to taste
¼ teaspoon ground nutmeg, divided, or more to taste
freshly ground black pepper to taste
4 large eggs, beaten
1 cup heavy cream
½ cup grated Parmesan cheese, or more to taste

Steps:

Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned but not crispy, 8 to 10 minutes. Drain on paper towels, then transfer to a bowl.
Add onion to the drippings and saute over medium heat for 2 to 3 minutes. Add garlic and saute until onion is tender, 3 to 4 minutes more. Pour in wine and continue to cook, stirring constantly, until wine evaporates. Add mixture to the bacon.
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, 8 to 11 minutes.
Meanwhile, coat chicken in just enough oil to moisten. Place in the same skillet that was used for the bacon. Heat over medium heat and cook, sprinkling chicken with 1/2 of the basil, a pinch of nutmeg, and pepper, until browned, 5 to 7 minutes. Turn chicken and repeat seasoning on the other side. Continue to cook until no longer pink in the center and juices run clear, 5 to 7 minutes more. Stir bacon mixture into the chicken and keep warm until pasta is done.
Combine eggs, cream, Parmesan cheese, and remaining 1/8 teaspoon nutmeg in a jar or shaker. Cover and shake until well combined.
Drain pasta and set aside in a bowl.
Dump chicken mixture and all drippings into the pasta pot, away from the heat. Add pasta and toss well. All at once, pour egg mixture into the pot, tossing quickly and thoroughly to cook, but not curdle. Serve hot.

Nutrition Facts : Calories 770.7 calories, Carbohydrate 59.2 g, Cholesterol 267.1 mg, Fat 38.7 g, Fiber 3 g, Protein 44.7 g, SaturatedFat 16.7 g, Sodium 792.8 mg, Sugar 3.8 g

CHICKEN AND BACON PASTA WITH RED WINE

Chicken and Bacon Pasta With Red Wine image

Make and share this Chicken and Bacon Pasta With Red Wine recipe from Food.com.

Provided by English_Rose

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon vegetable oil
1 small onion, roughly chopped
1 garlic clove, crushed
6 ounces chicken breasts, diced
2 ounces bacon, diced
2 ounces mushrooms, sliced
10 ounces tomato and basil pasta sauce
2 tablespoons red wine
6 ounces penne
1 ounce flat leaf parsley, finely chopped
parmesan cheese, grated

Steps:

Heat the oil in a pan and lightly fry the onion and garlic for 1 minute.
Add the chicken and bacon and cook for a further 2-3 minutes until sealed.
Add the mushrooms and stir in the pasta sauce and wine.
Cover and simmer for 10 minutes.
Meanwhile, cook the pasta in lightly salted boiling water following instructions on the pack.
Drain the pasta and spoon into a dish.
Top with the chicken pasta sauce, sprinkle with parsley and serve with parmesan cheese.

Nutrition Facts : Calories 340.2, Fat 14.7, SaturatedFat 3.8, Cholesterol 36.9, Sodium 151.8, Carbohydrate 36.9, Fiber 5.3, Sugar 1.1, Protein 14.6

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