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. :)
I loved this recipe because it wasn't high in fat, and so simple and delicious. Of course we add our own flavor touches and mine was fresh basil and pancetta instead of regular bacon. I saved it to my recipe box for future carbonara nights.
* 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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