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Chicken & Mushroom Carbonara Recipe

   
 

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     Chicken & Mushroom Carbonara

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6
Preptime   30 min

Ingredients
2 Boneless Chicken Breast
8 slices Bacon
10 oz Portabello Mushrooms (sliced)
1 small onion (diced)
3-4 cloves garlic (minced)
4 eggs (beaten)
1 c. Heavy Cream
1 c. Grated Parmesan
1/2 tsp. salt
 
1/4 tsp. pepper
1/2 - 1c. peas ( I use frozen, cooked in the microwave first)
1 box Fettucine
Sprig of Parsley for garnish (optional)

Instructions
Grill or Saute Chicken Breasts until cooked. Slice in 1/2 inch slices diagonally. Set aside. Cover to keep warm. Cook Bacon until crisp (I cut into pieces before cooking, makes it easier) Set aside. Drain bacon grease, Saute onions and mushrooms in same pan until tender. Push to edges of the pan and add garlic to the center. Saute for a few more seconds and mix all together. Set aside.
While sauteing your bacon and veggies, whisk 4 eggs together in a small bowl, add parmesan, continuing to whisk. Finally, beat in the heavy cream. Set aside. Put a pot of water on to boil for your fettucine. Cook Pasta and Drain. ( reserve 1 cup of pasta water in case carbonara comes out too gloopy)
Slowly pour your egg/cheese/cream mixture over the hot fettucine, stirring constantly so that the hot noodles cook the egg without scrambling it. Add in your chicken, bacon and mushroom mixture. Stir. Lastly, add your cooked peas. Sprinkle with parmesan and add parsley for garnish. Voila! Enjoy!
Serving Suggestions
This recipe can be made without chicken. Try with just veggies. Or perhaps add some shrimp!


Originally Submitted
1/1/2013





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