I often try to switch up meals so that we're not having similar things in the same week. So one night will be a side dish of potatoes, rice or pasta. This naturally fell on our pasta night and it was pretty easy to put together. Carbonara pasta dishes usually involve a combination of cheese, egg, and milk, along with peas and bacon. All these components are deliciously involved and the addition of chicken makes it an even more satisfying meal...
Ingredients
- 4 boneless, skinless chicken breasts, pounded flat
- 1/4 cup all purpose or gluten free blended flour
- 8 ounces uncooked fettuccini
- 1 egg
- 1/2 cup evaporated milk
- 2 teaspoons olive oil
- 1/2 cup chopped onion
- 1/4 cup dry vermouth
- 1/2 cup (2 ounces) grated fresh Parmesan cheese + more for serving
- 3 tablespoons finely chopped fresh flat-leaf parsley
- 3/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 bacon slices, cooked and crumbled
- 1/4 cup frozen peas, thawed
- Seaon chicken breast with salt and pepper to taste; dredge in flour and then pan fry in 2 tablespoons vegetable oil over medium high heat until browned on both sides. Set aside and keep warm.
- Cook pasta in boiling water 10 minutes or until al dente; Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid. Combine reserved cooking liquid, eggs, and milk, stirring with a whisk.
- Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add vermouth; cook 1 minute.
- Add pasta mixture; stir to combine. Remove from heat; stir in milk mixture and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, pepper, bacon and peas. Toss until peas are warmed through. Serve immediately with chicken with more Parmesan cheese if desired.
