Fettuccine Chicken Carbonara
Ingredients
1/8 Cup or 25 ml Olive Oil
6 pieces of medium-cut bacon (low sodium preferred)
1 cup or 250 ml Sliced Mushrooms
1 tsp or 5 ml Garlic, minced
6 oz or 170 g raw Chicken breast, cubed
1 cup or 250 ml of 33% whipping cream ( liquid )
2 cups or 250 ml of Cooked Fettuccine
1/2 cup (4 oz) or 115 grams of finely chopped chives
1/2 cup (4 oz) or 115 grams of Shredded Asiago Cheese
Salt and White Pepper to taste
Preparation
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(Method)
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First Procedure: Cook a small hand-full of fettuccine in salted boiling water until al dente ( to the bite). Remove and strain. Add a touch of olive oil and mix throughout pasta - place to the side.
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1. Bring out your fave deep dish saute' pan and place on stove top - Medium Heat.
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2. Add Olive Oil evenly throughout pan - swirl pan to achieve this.
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3. Add chopped bacon and saute' to your perfection ( If you tend to cook the bacon longer - turn down the heat to low)
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3. Add sliced Mushrooms and minced garlic - saute' until the mushrooms are translucent ( cooking term: Sweat)
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4. Add cubed Chicken evenly and saute' until cooked throughout.
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5. Add 33 % Whipping Cream liquid - reduce heat to low.
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6. Add your cooked Fettuccine to your Carbonara sauce. Stir constantly until well corporate ( on the low heat of course) Season to taste!
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7. When you have reached your preferred thickness that you enjoy - bring to the plate'
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8. Evenly plate your Fettuccine Carbonara. Sprinkle with Chives and a healthy portion of Shredded Asiago Cheese.
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bon appetit !
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About
Fettuccine Chicken Carbonara has always been one of my most popular dishes during my professional career as a Canadian Chef. Today I'm retired from the hospitality industry.
Yield:
2 Servings
Added:
Wednesday, September 11, 2013 - 2:52pm
