Chicken carbonara

Yield: 4 Servings

Measure Ingredient
2 Skinless; boneless chicken breasts
1 medium Sized green pepper
8 ounces Thin Spaghetti
3 tablespoons Oil
1 cup Heavy cream
½ cup Grated Parmesan cheese
½ cup Bacon bits
½ teaspoon Thyme
Salt and pepper to taste
2 tablespoons Chopped parsley

1. Boil 1 quart water (with a little salt and oil).

2. Slice chicken and pepper into strips and saute in oil until tender.

3. Boil spaghetti 5 to 6 minutes.

4. Add cream, Parmesan cheese, ¼ cup bacon, thyme, salt and pepper to chicken (reduce heat). Cook until heated through.

5. Toss chicken mixture with drained spaghetti; sprinkle with ¼ cup bacon and parsley.

Posted to recipelu-digest Volume 01 Number 445 by "Diane Geary." <diane@...> on Jan 4, 1998

Similar recipes