Ultragrain® Chicken Carbonara

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Hodgson Mill’s new Ultragrain® Spaghetti with Quinoa is an instant hit with the whole family – in this recipe, spaghetti noodles are tossed with chicken, sweet peas and bacon in a creamy white wine sauce, and topped with toasted breadcrumbs, walnuts, lemon zest and fresh parsley.

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 cup fresh bread crumbs
  • 1/2 cup walnuts, chopped
  • 2 Tbsp. fresh parsley, chopped
  • 2 tsp. lemon zest, minced
  • 1/8 tsp. salt
  • 1/2 lb. bacon, thick-sliced, diced
  • 1 lb. chicken tenders, cut into bite-sized pieces
  • 1 tsp. garlic, minced
  • 1/2 cup dry white wine
  • 1 Tbsp. fresh lemon juice
  • 3 large eggs
  • 1/2 cup parmesan cheese, shredded
  • 1/4 cup heavy cream
  • 1 pkg Hodgson Mill Ultragrain® Spaghetti with Quinoa
  • 1 cup frozen sweet peas

Directions

Heat olive oil in a large skillet over medium-high heat; add the bread crumbs and walnuts, sauté until golden brown and toasted, about 4 minutes.  Transfer the mixture to a small bowl and add parsley, lemon zest and salt.  Toss with a fork until well combined.  Set aside. 

Wipe out the skillet and return it to the stove over medium-high heat.  Add the bacon and sauté until crisp. Transfer cooked bacon to a paper-towel -lined plate and set aside.  Pour off all but one tablespoon of bacon drippings from the skillet.  Add the chicken to the skillet and sauté over medium heat until lightly browned and cooked through.  Transfer cooked chicken to a plate and set aside. Add the garlic to the skillet and sauté for 30 seconds. Deglaze the skillet with the wine and lemon juice, scraping up any browned bits on the bottom of the pan. Cook the liquid for 2 to 3 minutes or until reduced by half. Put the chicken back into the skillet and cook for two more minutes.  Remove the skillet from the heat, cover (to keep warm) and set aside.

In a medium sized bowl, whisk together the eggs, Parmesan and cream.  Set aside. 

Bring a large pot of salted water to boil and cook spaghetti for five minutes.  Add frozen peas to the pot and continue cooking for 3 to 4 more minutes or until peas have thawed, and the spaghetti is al dente.  Reserve a cup of the cooking liquid and drain pasta and peas, quickly putting them back into the hot cooking pot.   With the burner turned off, place the pot on the stove where it had been cooking.  Immediately add the cream sauce to the pot and toss with the hot pasta and peas, vigorously stirring the mixture to avoid having the egg/cream sauce overheat and become curdled.  Add chicken mixture and bacon to the pot and toss everything together.  Use reserved pasta cooking liquid to thin the sauce and moisten the pasta if necessary. 

Serve the carbonara right away, sprinkling each portion with a tablespoon of the bread crumb topping.  

Notes

An egg substitute can be used in place of the raw eggs in the cream sauce if preferred. 



Makes 6 servings Print this Recipe

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