Chicken and Bacon Carbanara

Creamy pasta, fresh asparagus, and a bit of crispy, salty bacon make this one-dish meal totally satisfying.

Chicken and Bacon Carbanara

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 8 ounces dry spaghetti
• 2 cups sliced asparagus
• 2 eggs
• 0.5 cup evaporated milk
• 0.33 cup reserved cooking liquid from pasta
• 2 teaspoons olive oil
• 0.5 cup chopped onion
• 2 cups cooked, chopped chicken
• 0.5 cup grated Parmesan cheese
• 3 Tablespoons minced flat-leaf parsley
• 0.75 teaspoon salt
• 0.5 teaspoon pepper
• 0.5 cup cooked, crumbled bacon

Directions:

Cook pasta in salted boiling water until al dente; add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving cooking liquid. Combine reserved cooking liquid, eggs, milk, stirring quickly with a whisk.

Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add pasta mixture; stir to combine. Remove from heat; stir in milk mixture, chicken, and cheese. Place pan over medium heat, and cook about five minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.

Freezing Directions:

Prepare as above. Allow to cool. portion into freezer bags, seal, label, and freeze. To serve: Thaw. Reheat in microwave or in a pot on stovetop, adding a little water or chicken broth if pasta mixture appears too thick. Serve.

Servings: 4

**conversion chart image provided by Erik Spiekermann

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This entry was posted on Saturday, March 31st, 2012 at 10:00 am and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.