Wednesday, October 17, 2012

Creamy Chicken Carbonara

This is a favorite dish of mine when I go out, so I did some research and taught myself how to make it as well. It goes well with any pasta, on rice, or even as the filling for a hot sandwich. Since we are in the fall months, and things are cooling down, I figured this was a perfect time to share this recipe.

4-6 Boneless, Skinless Chicken Thighs, chopped into 1/2 inch cubes
1 LB. of Hickory Smoked Bacon, chopped into roughly 1/2 inch pieces
2 Cups Heavy Cream
1 Cup Diced Yellow Onion or Shallots
1/2 Cup Chopped Button Mushrooms
1 TSP Finely Minced Garlic
2 TBSP Butter
1 Cup grated Parmesan Cheese
1/4 Cup shredded Asiago Cheese
1/4 Cup shredded Provalone Cheese
4 Egg Yolks

1: In a large sauce pan sauté the chopped bacon until golden brown but still tender. Drain off half the grease and add the butter, chicken, garlic, mushrooms, and onion. Cook until chicken is tender.

2: Add the cream, and salt and pepper to taste, then heat to boiling, stirring frequently.

3: Stir in the grated cheese and egg yolks, mixing the ingredients together well. Serve over rice, pasta, in a bread bowl, or on a sandwich. Sprinkle with the shredded cheeses and enjoy immediately.

This is a warm, hearty, flavor-filled dish that I fell in love with years ago, and when I like something, I have to figure out how to replicate it. Feel free to add peas, olives, try different cheeses, or even use mild Italian sausage instead of chicken. Make this dish your own, and enjoy it with friends and family.

~Bon Appétit~

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