Chicken Carbonara Pasta

Ingredients

Italian Chicken Marinade
1/2 cup olive oil
2 tablespoons balsamic vinegar
2 tablespoons red wine vinegar
3-4 garlic cloves, minced
1 teaspoon dried oregano
Chicken Carbonara Pasta
4 chicken breasts, marinated, grilled and sliced (plain is fine too)
12 oz of bacon, cooked, drained on paper towels, and crumbled
1 onion, chopped
3 cloves garlic, minced
4 eggs
1 cup grated Parmesan cheese
1 cup heavy cream
1/2 tsp salt
1/2 tsp black pepper
1 cup of frozen peas
16 oz spaghetti, cooked al dente with 1/2 cup pasta water reserved

Instructions

font-style: inherit; font-variant: inherit; font-weight: 700; line-height: inherit; margin: 5px 0px 0px; padding: 0px; position: relative; vertical-align: baseline;">Italian Chicken Marinade

Whisk olive oil, balsamic vinegar, red wine vinegar, garlic, and oregano together.

To marinate chicken, place chicken breasts in large plastic ziploc bag, and pour marinade over them.

Marinate for up to 8 hours.

Chicken Carbonara Pasta

Grill chicken, 2-3 minutes each side.

Start boiling your water for the pasta.

Cook bacon, drain on paper towels, crumble and set aside.

Remove all but 2 tablespoons of bacon grease from pan.

Over medium heat, sauté the onions in the remaining bacon grease until they turn translucent, a few minutes.

Add garlic, and cook for another minute, stirring constantly.

Set onion and garlic mixture aside.

Drop the pasta in boiling water and cook until al dente, according to package directions.

While the pasta is cooking, whisk together the eggs, Parmesan cheese, heavy cream, salt and pepper until smooth.

Reserve 1/2 cup of the pasta water before draining the pasta. After draining, place the pasta back in the hot pot.

While the pasta is still hot, add half of the egg mixture, stirring the pasta while you are adding it. The sauce will thicken and will coat the pasta.

After adding half of the sauce, add the frozen peas, crumbled bacon, and sautéed onion and garlic mixture.

Add the rest of the sauce, stirring to combine.

Add the reserved 1/2 cup of the pasta water to keep the sauce consistency from being too thick.

Toss with grilled chicken.

Notes

I did not include the marinating time in prep time, because you can use leftover grilled chicken if you choose.

source https://5minutesrecipesusa.blogspot.com/2018/10/chicken-carbonara-pasta.html