Chicken Carbonara
Ready In: 30 mins
Serves: 6
Yields: 10 cups
Ingredients
- 1⁄2 cup olive oil
- 8 ounces prosciutto, thinly sliced
- 1⁄4 cup garlic, chopped
- 1 1⁄2 cups cooked chicken strips
- 1 1⁄2 cups heavy cream
- 1 1⁄2 cups alfredo sauce (see recipe)
- 2⁄3 cup peas
- black pepper
- 2 lbs cooked spaghetti
- for the alfredo sauce
- 1 quart heavy cream
- 4 tablespoons softened butter
- 2 cups parmesan cheese
- salt and pepper
Directions
- In a sauté pan, heat the olive oil over medium heat until very hot.
- Add the prosciutto slices, and sauté until the prosciutto starts to brown and has bubbly white caps.
- Add the chopped garlic and sauté just long enough for the garlic to begin to caramelize.
- Add the chicken, cream and Alfredo sauce, and slowly bring the sauce to a simmer.
- Add the peas and season with black pepper.
- Cook until the sauce thickens slightly and the chicken is hot.
- Toss the cooked pasta with the sauce and incorporate well.
- To make the alfredo sauce, heat the cream over medium heat until reduced by a third.
- Add the softened butter, stirring constantly, then incorporate the cheese, and salt and pepper to taste.
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