Chicken Carbonara Rosa Recipe 435

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CHICKEN CARBONARA



Chicken Carbonara image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

1 Tbsp. olive oil
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 small onion, chopped
1 slice bacon or pancetta, chopped
1/3 cup dry white wine or chicken broth
1 cup frozen green peas, thawed
1 jar Bertolli® Alfredo Sauce

Steps:

  • Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside.
  • Cook onion and bacon in same skillet, stirring occasionally, 6 minutes or until bacon is cooked and onion is tender. Add wine and cook 1 minute. Stir in Sauce and peas. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Sprinkle, if desired, with cracked black pepper.
  • Cost per recipe*: $10.46.
  • Cost per serving*: $2.62.
  • *Based on average retail prices at national supermarkets.

CHICKEN CARBONARA ROSA RECIPE - (4.3/5)



Chicken Carbonara Rosa Recipe - (4.3/5) image

Provided by á-41226

Number Of Ingredients 8

INGREDIENTS
4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
1 Tbsp. Bertolli® Classico™ Olive Oil
1 small onion, chopped
1 slice bacon or pancetta, chopped
1 cup thawed frozen green peas
1/3 cup dry white wine OR chicken broth
1 jar Bertolli® Four Cheese Rosa Sauce

Steps:

  • DIRECTIONS Season chicken, if desired, with salt and pepper. Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chicken, about 5 minutes. Remove chicken and set aside. Cook onion, bacon and peas in same skillet, stirring occasionally, 6 minutes or until bacon is crisp and onion is tender. Stir in wine and cook 1 minute. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet. Simmer covered 5 minutes or until chicken is thoroughly cooked. Sprinkle, if desired, with freshly ground black pepper and chopped fresh parsley. Read more at http://www.cookingtherecipe.com/2013/01/chicken-carbonara-rosa.html#FOFldaUgIREjavMa.99

CHICKEN CARBONARA



Chicken Carbonara image

This chicken carbonara is simply delicious!

Provided by lauren 1891

Time 40m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package spaghetti
2 teaspoons olive oil
1 (4 ounce) package pancetta bacon, diced
2 cloves garlic, minced
2 ½ cups whipping cream
1 cup freshly grated Parmesan cheese
8 large egg yolks
¼ cup chopped fresh basil
¼ cup chopped fresh Italian parsley
4 cups shredded cooked chicken
salt and freshly ground black pepper to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
  • Meanwhile, heat olive oil in a large, heavy frying pan over medium heat. Add pancetta and garlic; saute until brown and crisp, about 8 minutes. Remove from the heat and cool slightly.
  • Whisk cream, Parmesan, egg yolks, basil, and parsley together in a large bowl until well blended.
  • Stir chicken into the pancetta mixture until combined. Add cooked spaghetti and cream mixture. Toss over medium-low heat until chicken is heated through and sauce forms a thick coating over the spaghetti, about 4 minutes. Do not boil or the eggs will scramble. Season with salt and pepper and transfer to a large, wide serving bowl.

Nutrition Facts : Calories 714.6 calories, Carbohydrate 45.4 g, Cholesterol 373.1 mg, Fat 43.4 g, Fiber 1.9 g, Protein 34.7 g, SaturatedFat 22.7 g, Sodium 353.1 mg, Sugar 1.8 g

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

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

CARBONARA WITH CHICKEN



Carbonara with chicken image

Serve this pasta crowd-pleaser with a fresh green salad for a hearty dinner. Our indulgent chicken carbonara uses eggs and butter to create a rich sauce

Provided by Lulu Grimes

Categories     Dinner, Main course, Pasta

Time 25m

Number Of Ingredients 8

1 pack spaghetti
1 tbsp olive oil
1 garlic clove, halved
77g pack pancetta
1 chicken breast, cut into strips
2 eggs
100g Grana Padano, finely grated, plus extra to serve (wrap the rest tightly and it will keep for several weeks)
1 tbsp butter

Steps:

  • Cook the spaghetti following pack instructions. Meanwhile, heat the oil in a frying pan and fry the garlic and pancetta until crisp, then add the chicken strips and fry briefly until they're just cooked through. Fish out the garlic clove and discard it. Beat the eggs with the grana padano and some black pepper.
  • Add a couple of tablespoons of pasta water to the pancetta pan along with the butter, then drain the pasta and add it to the pan. Pour in the egg mixture, take the pan off the heat and toss together so the egg cooks in the heat of the pasta. Divide between four warm bowls and top with more cheese, if you like.

Nutrition Facts : Calories 758 calories, Fat 24 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 93 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 40 grams protein, Sodium 1.2 milligram of sodium

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2010-08-31 Season chicken, if desired, with salt and pepper. Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken, about 5 …
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