Chicken And Veggie Carbonara
From foodie4eva 15 years ago
- 15 minutes to make
- Serves 4
This is a pretty straightforward recipe...but it is easy, not much can go wrong, and it doesn't take too long to whip up
Ingredients
- 8 oz. pasta noodles or wide egg noodles shopping list
- water to cook the pasta (about 2 inches over the top of the pasta) shopping list
- salt for the pasta water shopping list
- 8 oz. boneless, skinless chicken breast, cut into 1 inch cubes/pieces shopping list
- 1 medium zucchini, cut into 1 inch cubes (leave skin on) shopping list
- 1 cup broccoli florets shopping list
- ice water in a bowl for the broccoli florets shopping list
- 1 cup sliced crimini mushrooms (commonly sold as "baby bellas") shopping list
- approx. 4-6 tablespoons EVOO (extra virgin olive oil) more to drizzle shopping list
- 2-1/2 ounces of heavy whipping cream shopping list
- 1/4 cup white wine (pick one you would like to drink--Pinot Grigio goes especially well with this dish) shopping list
- 2 egg yolks (separated whites can be stored and used for egg washes or egg-white omelets, etc. in other applications....don't throw out, just put in a tightly lidded container, preferably glass and store in the refrigerator for up to a week) shopping list
- 3/4 cup freshly grated parmesan cheese shopping list
- 2 cloves garlic shopping list
- small handful of fresh basil, thyme and oregano shopping list
- kosher salt and pepper to taste shopping list
- Mozzerella cheese to sprinkle on top shopping list
How to make it
- Put the water for the pasta in a 4-6 quart pot and bring to rolling boil
- While waiting for water to boil, prep vegetables, herbs, garlic and chicken breasts, taking care to follow all food cross-contamination precautions
- Blanche the broccoli for just a minute in the pasta water, and scoop out with a slotted spoon and into an ice bath to preserve green color and crisp texture
- Add pasta to the boiling water and allow to cook according to the package directions
- Mix whipping cream and egg yolks in a bowl and whisk until it is a pale yellow, add Parmesan cheese, mix well, and set mixture aside
- Add EVOO to a large saute pan and bring to medium high heat
- Add chicken, then about half the herbs and garlic and saute until the chicken is just done--but not too much
- Take the chicken out of the pan and set aside in a bowl
- Add the remaining EVOO, herbs, garlic, salt and pepper to the saute pan, and immediately...
- Add blanched broccoli, zucchini, and mushrooms to saute pan, and saute them until they are tender-crisp
- Deglaze the pan with the white wine, which will put a final-steam and flavor on the veggies
- Add the chicken and the cooked pasta in and remove pan from stove, and let cool down for about 2-3 minutes
- Add in the cream/egg/parmesan cheese mixture, and stir to coat, then add a bit of the pasta water to adjust the consistency of the sauce (it should be a light sauce)
- Warm the whole pan up again on the stovetop if needed for a minute or two
- Spoon onto plates, top with mozzarella cheese, and garnish with a bit of fresh chopped basil, and serve. Enjoy!
- Any kind of crusty baguette will go great with this, or Juels' Parmesan Thins (recipe on this website) would go GREAT with this dish!
People Who Like This Dish 5
- juels Clayton, NC
- notyourmomma South St. Petersburg, FL
- chefswife Asheville, NC
- a1patti Salem, MA
- hotpad Pasadena, MD
- sparow64 Sweetwater, TN
- foodie4eva Vero Beach, FL
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
This sounds wonderful! On the list to try!
sparow64
in Sweetwater loved it
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Looks and sounds delicious! Love the creamy sauce here and the addition of fresh basil!
juels
in Clayton loved it
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Very nice post, pleased to see this, can't wait to try it. Sounds like RR...with the EVOO. Thanks.
notyourmomma
in South St. Petersburg loved it
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