Chicken Pasta Carbonara
- Reviews 1
Ready In: 25 mins
Serves: 4-6
Ingredients
- 8 slices bacon, chopped
- 5 boneless skinless chicken breast halves, cut into 1/2 inch thick slices
- 4 -5 cloves garlic, minced
- salt, freshly ground pepper to taste
- 6 medium tomatoes, seeds removed and coarsely chopped into 1 inch pieces
- 1 1⁄2 tablespoons italian seasoning
- 1⁄2-1 teaspoon red pepper flakes
- 1⁄2 cup sherry wine or 1⁄2 cup other white wine
- 16 ounces fusilli, preferably tri-color fusilli
- 1 cup freshly shredded parmesan cheese
Directions
- Saute bacon in a large skillet until brown and crisp.
- Remove bacon and drain thoroughly on a paper towel.
- Discard all but 2 to 3 tablespoons bacon grease.
- Add chicken and garlic to skillet with reserved bacon grease.
- Saute chicken over medium to high heat until lightly brown and thoroughly cooked.
- Remove chicken to a separate bowl.
- Season to taste with salt and pepper.
- Boil pasta according to package directions.
- Drain.
- While pasta is cooking, saute tomatoes, wine, Italian seasoning and red pepper flakes over medium heat in the skillet until tomatoes are softened and sauce is reduced and slightly thick.
- Return chicken to skillet, incorporate into tomatoes, and bring back to simmer.
- Place pasta in a large serving bowl, add chicken-tomato mixture and blend.
- Top with grated parmesan and bacon.
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