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Pan-Fry

Skillet Chicken Carbonara
Ingredients
This recipe originally appeared in the July/August 2016 issue of fresh magazine as part of our Dinner from the Fast Lane series, along with recipes for Basil Chicken with Succotash Salad and Spaghetti Frittata.
3 oz. diced pancetta
3 1/2 cups water
8 oz. Hannaford Hidden Veggie Thin Spaghetti
2 large eggs
1 1/2 cups cherry tomatoes, halved
1/4 cup shredded Parmesan cheese
1/4 cup chopped fresh basil
12 oz. cooked chicken, cut into bite-sized pieces
Salt and pepper
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Skillet Chicken Carbonara

Skillet Chicken Carbonara

Skillet Chicken Carbonara
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:20 minutes
directions
1. Cook pancetta in a large nonstick skillet over medium heat until crispy, 5 to 7 minutes. Transfer to a paper-towel-lined plate and drain skillet.
2. Prep-Ahead: Reserve 2 tablespoons pancetta for the frittata.
3. Add water and spaghetti to skillet and bring to a simmer. Cook pasta, stirring occasionally, until tender and liquid is absorbed, 12 to 15 minutes.
4. While pasta is cooking, beat eggs in a medium bowl until smooth. Add tomatoes, cheese, and basil and set aside. Microwave chicken until heated through, about 1 minute; cover and set aside.
Source: Hannaford fresh Magazine, July - August 2016
 
 
 
 
 
 
 
 
 
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