Chicken Carbonara
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 lbs. Boneless skinless chicken breasts, cut into bite size pieces. | |
| 1/2 lb. turkey bacon | |
| 1 cup white wine (optional) | |
| 2 cups grated Parmesan cheese | |
| 6 large eggs | Use pasteurized eggs. |
| ¼ teaspoon salt | |
| 1/2 teaspoons black ground pepper | |
| 1-pound spaghetti | |
| 3 cups frozen peas |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook bacon in a large skillet over medium heat until crisp, about 10 minutes. Cut into small pieces. | |
| 2 | Season chicken with salt and pepper. Heat oil over medium high heat in a large pan. Add chicken and sauté until chicken is lightly browned and no longer pick in center. Stir in garlic and wine. Cook until wine is evaporated. | Cook until internal temperature reaches 165 degrees F |
| 3 | Whisk Parmesan cheese and eggs together in a bowl. Slowly stream Parmesan mixture into the chicken mixture while stirring continually. Heat through and turn off heat. | . |
| 4. | In a large pot, spaghetti according to manufactures instructions. One minute before draining stir in peas and cook for 1 minute. Drain reserving about 1 cup water. Combine with spaghetti with chicken and bacon. Serve immediately hot. |
Posted in Chicken Dinner Recipes
