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Pasta Carbonara Florentine w/ Chicken

 

 

 

 

 

 

 

So while watching the Rachael Ray Show today I realized although I love pasta carbonara I’ve never made it! So here is what I came up with for our dinner tonight.

8-12 oz chicken breast cubed
2 slices of bacon, chopped
1 slice of bacon added to pasta water to infuse flavor
2 handfuls of kale or spinach (1/2 package of frozen chopped can be used if drained)
2 cloves garlic minced
1 small onion diced
2 Tbsp Italian Herbs Dried Seasoning
1/4 c ginger brandy (or wine, sherry, marsala… whatever you have)
3/4 c starchy cooking liquid from pasta
2 egg yolks (save whites for dessert, make little meringue cookies!)
1/2 lemon zested and juiced
1/4 c parmesan cheese
2 servings of pasta

Cook the pasta per box instructions while making the sauce
Cook chicken in a medium to large pan season with salt and pepper
remove chicken from pan and add in bacon, once cooked till crispy
add in kale or spinach (if using frozen add in just before you deglaze), garlic, onion, herbs and zest
once cooked down a bit deglaze the pan with the alcohol
remove 1/2 c of cooking liquid from pasta right before straining
add pasta and the chicken to the pan
add egg yolks to the starchy water stir quickly (so you don’t scramble the yolks)
add to the pan constantly stirring until thickened and creamy.
finish off with parmesan cheese and lemon juice, toss and serve

Garnish with fresh parsley or chives

This is a fairly classic carbonara although ginger brandy isn’t something that would typically be used, we currently have it in our house, so I figured I’d use it to give a hint of spice instead of using some red pepper flakes or some sort of chili pepper. Its a much milder heat and kind of gives it that little something extra that makes people curious about whats in it.

This is approx 550 calories per serving including everything!

If you have any questions feel free to let me know! Happy Eating!

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