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| Photo courtesy of the Cooking Corner. |
During our Navy girls' last visit home she fixed Chicken Carbonara for lunch one day. The girl loves bacon and was raised on pasta weekly, so this combination was no surprise. This is one of her favorite dishes to cook for her Navy buddies out in Cali.
She believes in modern cooking and a bit of the "semi-homemade" approach. Her noodles came from a packet that included seasonings and she fried the bacon while cooking frozen peas in butter. The chicken was cooked in the bacon fat (yeah, she's a country girl) and it was all combined for a quick simmer. It might remind you of an Alfredo dish with less sauce and the bonus of bacon.
Chicken Carbonara
5-6 boneless, skinless chicken breast, thin sliced (about 3 lbs.)
1/2 bag frozen peas
3-4 slices bacon
1 packet Lipton chicken Alfredo noodles
2 T. butter
salt and pepper to taste
In medium skillet, cook bacon over medium heat until just slightly crisp. Remove from skillet and wrap in paper towel to drain.
Use skillet with bacon grease to cook chicken over medium heat, turning as needed, 4-5 minutes per side. Remove skillet from heat.
In medium sauce pan, cook noodles according to package directions. Remove from heat and set aside until needed.
Cook peas in small sauce pan, as package directs. Cover in butter and salt and pepper to taste.
Add all ingredients to skillet, stirring to combine. Simmer on low 5 minutes just to warm and blend flavors. Serves 5-6.
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