Chicken carbonara
4 Servings
Ingredients
| Quantity | 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 |
Directions
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