Chicken Capellini Carbonara

Easy and quick pasta

• Ready In: 30 mins
• Serves: 4

Ingredients

• 4  boneless skinless chicken breasts, diced into 1/2 inch pieces
• 2  large eggs
• 10  ounces bacon, sliced into thin strips
• 3  garlic cloves
• 1⁄4 onion, diced
• 1⁄2 cup parmesan cheese, Grated
• 1  cup heavy cream
• 12  ounces angel hair pasta
• 2  tablespoons olive oil

Directions

1. Render the bacon over low heat in a medium sauté pan.
2. Start a pot of boiling water for the pasta.
3. Remove the bacon from the pan once it is cooked and has released drippings into the pan.
4. Add the 2 tablespoons of olive oil to the drippings and raise the heat to medium high.
5. Sautê the diced onion and whole garlic cloves until onions are translucent and the garlic is.
6. brown.
7. Start the pasta now.
8. Add the diced chicken to the sauté pan, and cook until the chicken is almost cooked.
9. Add the heavy cream.
10. Reduce the cream by a third and toss the bacon back inches
11. In a separate mixing bowl beat the eggs a couple of tablespoons at a time whisking constantly.
12. Once about half of the liquid has been tempered into the eggs, add the egg mixture to the sauté.
13. pan.
14. Do not return to the burner.
15. The heat from the pan, mixture and pasta will cook the eggs.
16. Drain the pasta well but add it to the sauté pan while it is still hot.
17. Add the parmesan and toss pasta in the sauce.
18. Garnish with some parsley and a little more parmesan.
19. Serve immediately.