Chicken Carbonara
Chicken Carbonara requires the basic tastes of spaghetti carbonara and subs in poultry to your pasta. This makes a tasty low-carb dinner that's prepared in about thirty minutes.
Servings 6
Calories 414kcal
Ingredients
- 2 pounds boneless skinless-chicken thighs (cut into bite-sized pieces)
- 1 tbsp bacon-grease
- 6 slices cooked-bacon (crumbled)
- 2 tsp minced-garlic
- ½ cup onion-chopped
- 1 cup chicken-broth
- 1 cup heavy-whipping cream
- ½ tsp garlic-powder
- salt & pepper to taste
- ⅓ cup parmesan-cheese (grated)
- 3 cups fresh-spinach
- 1 tsp italian-seasoning
- 1 beaten egg (optional)
- 1 tbsp fresh chopped basil
Instructions
- Cook the bacon until crispy then crumble to bits.
- Put 1 tbsp of this wheat germ in a skillet over medium-high warmth.
- Add the chicken to the skillet and sprinkle with the garlic-powder in addition to pepper & salt to taste. Continue to saute the chicken before it's totally cooked through. Remove the chicken from the skillet and set aside.
- In precisely the exact same skillet, in the ½ cup of sliced-onion and simmer for a couple minutes till they begin to become tender.
- Insert from the minced garlicand simmer for another 30mins.
- Whisk in the heavy whipping cream and the chicken broth, scraping the bits off the bottom of the skillet.
- OPTIONAL: Place the crushed egg in a small bowl. Slowly flow the sauce to the egg whilst whisking it aggressively. After half of this sauce was integrated gradually add the egg mixture back into the skillet while still whisking.
- Mix from the parmesan cheese, sliced ginger and curry.
- Toss from the crumbled bacon, along with 2-3 cups of fresh lettuce. Cook until the spinach has started to wilt.
- Add the chicken back in the skilletand toss to coat in the sauce. Sprinkle in extra pepper and salt to taste.
- Simmer the mixture for 3-5minutes more, and function.
- Serve and Enjoy.