Tuesday, September 28, 2010

Chicken Carbonara

I added chicken to the recipe on the back of the Oscar Mayer Real Bacon Pieces package and came up with this meal that my husband really likes. It is tasty and quick and easy.

Chicken Carbonara
8 ounces fettuccine or other pasta
olive oil -- to taste
2 large boneless, skinless chicken breasts -- cut into bite-sized pieces
1/3 to 1/2 cup real bacon pieces
1 cup frozen peas -- partially thawed
1 cup Alfredo sauce
reserved starchy water from pasta

Pull the peas out of the freezer so they can thaw a bit. Cook pasta according to package directions, reserving some starchy liquid.

Heat olive oil in a skillet. Brown chicken and bacon until chicken is cooked through. Add partially thawed peas, stir, and cook for a couple minutes. Add Alfredo sauce and stir. Cook until bubbly, then add drained pasta and heat through. Add some reserved water from pasta if it is too thick. If desired, sprinkle with black pepper and garnish with Parmesan cheese.

GLUTEN FREE DIRECTIONS: Use gluten free pasta and gluten free Alfredo sauce. If you use the Our Best Bites recipe for Alfredo sauce, you can substitute 1 Tblsp cornstarch for the 2 Tblsp flour.

JEN'S NOTES: For this recipe I usually use the Alfredo sauce recipe at Our Best Bites.