Tuesday, June 30, 2009

I love pasta!

This is probably one of my favorite recipes. It's so "Summer" to me! If you make it the healthy way...it's rather light and really refreshing. The lemon zest and splash of lemon juice in the sauce, give it a slightly tangy zip that you're not really expecting in a Carbonara.

On another note: sorry I missed my "Monday Moment" yesterday. It was a crazy day!


CHICKEN CARBONARA WITH BREAD CRUMB TOPPING
(Recipe adapted from Cuisine At Home)

BREAD CRUMB TOPPING
2 C. Panko bread crumbs
2 T. olive oil
3 T. chopped fresh parsley (or 2 T. dry parsley)
1 T. lemon zest, minced (must be fresh)
1 t. red pepper flakes
1 t. salt

PASTA
½ C. Parmesan, grated
2 eggs
½ C. heavy cream (or evaporated milk)
½ t. kosher salt
½ t. black pepper
½ lb. thick- sliced bacon, diced*
1 lb. chicken breast cut into small pieces, seasoned with salt and pepper
¼ C. chicken broth
¼ C. dry white wine (or sub. for more chicken broth)
2 T. fresh lemon juice
12 oz. dry spaghetti
1 C. frozen peas

1. In a small skilled, heat 2 T. oil over medium heat. Toast the bread crumbs until lightly browned.
2. Transfer to a small bowl and toss with parsley, zest, pepper flakes and salt. Set aside.
3. Bring a large pot of salted water to a boil for the spaghetti.
4. Whisk together the parmesan cheese, eggs, cream, salt, and pepper in a small bowl and set aside. (Make sure ingredients are well combined.)
5. In a large skilled sauté bacon until crisp. Drain on a paper towel-lined plate; our off all but 1 t. drippings.
6. Add chicken; sauté 4 minutes or until chicken juices run clear.
7. Deglaze the pan with wine, broth, and lemon juice. Reduce by half, 2-3 minutes.
8. Add the cream and egg mixture to the pan, stirring continually. Cook for 3-5 minutes or until sauce thickens.
9. Meanwhile cook the spaghetti. Crain pasta into a colander with the frozen peas. Shake pasta to remove excess water.
10. Mix together Pasta and peas, bacon, creamy chicken sauce, and bread crumbs. Toss several times until all ingredients are well incorporated.
11. Serve immediately.

*I love having the bacon in this dish, but I often leave it out to make it a little healthier. You'll notice there is no bacon in the picture above. I also substitute the cream for evaporated milk. I think it still tastes great. But if you're not concerned about your fat intake or just want to splurge...go for it. It's delisious!

2 comments:

Barbara Bakes said...

I love the addition of the bread topping!

The Bell Fam said...

Sounds so fresh and delicious. Perfect for summer. Yum.

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