Recipe by Tessie
"Easy and delicious weeknight dinner."
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1 1/2 pounds
skinless, boneless chicken breast halves
salt and ground black pepper to taste
ground black pepper
1 1/2 cups
grated Parmesan cheese
Wonderful! The sauce was very flavorful, I added an additional 1/4 cup of the white wine to thin the sauce and still needed the 1/2 cup reserved water - well worth the time!!
Was not impressed. Will not try again.
This was a really simple recipe and it was very rewarding. Loads of flavour. I used cut up leg meat. Like the idea of putting mushrooms in it. Thanks (Must stop eating it)
as Christina did, i cut up the chicken before i cooked it. this was pretty good. came out looking just like the picture. the ONLY thing i would try changing is to add some sliced white mushrooms when you saute the garlic. yumm!
Love this recipe!! I added mushrooms, diced tomatoes, & onion to the mix for more flavor and zest. The original sauce is amazing, but I added a little Alfredo on top for added boost.
I used 3/4 of a cup of chicken broth in lieu of white wine. I also used a combination of bacon and pancetta. When the pasta was done, I used about 1/2 cup of the salted pasta water (still warm) to the sauce mixture to thin it out a bit more. Great flavor all around (I used a lot of black pepper because, well, I love it haha)!
Delicious! Very easy to make and had great flavor. I cut my chicken before cooking, just to save myself a step later. This is a keeper~YUM! Thanks for sharing. :)
Delicious! I used angel hair pasta and sauteed chopped spinach/kale mix with the garlic (instead of the peas). I also used leftover roasted chicken and pre-cooked bacon pieces because that's what I had on hand. Will definitely make this again. Perfect for weeknight dinner!
* Percent Daily Values are based on a 2,000 calorie diet.
Loaded Chicken Carbonara
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 215
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