Best Chicken Carbonara With Asparagus Nors Recipes

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LIGHT CHICKEN AND ASPARAGUS CARBONARA



Light Chicken and Asparagus Carbonara image

This DOES NOT taste like a light meal! I got this out of a Cooking Light magazine and nearly fell in love! It's very creamy and just super easy to make any night of the week. Have dinner on the table in an hour or less! This is absolutely delicious with crusty bread and a green salad!

Provided by MelvinsWifey

Categories     Chicken Breast

Time 1h

Yield 6 serving(s)

Number Of Ingredients 13

8 ounces spaghetti
2 cups asparagus, 1 inch slices (about 3/4 lb)
1/2 cup egg substitute
1/2 cup fat-free evaporated milk
2 teaspoons olive oil
1/2 cup onion, chopped
1/4 cup dry vermouth
2 cups cooked chicken breasts, chopped
1/2 cup parmesan cheese (2 ounces, freshly grated)
3 tablespoons fresh flat leaf parsley, finely chopped
3/4 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 slices cooked bacon, crumbled

Steps:

  • Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking.
  • At this point, if you don't already have pre cooked chicken, season chicken breasts with salt and pepper on each side. Heat a bit of olive oil in a skillet, and sautee breasts 5 minutes on each side, or until done. Chop chicken into bite sized pieces, and set aside.
  • Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid.
  • Combine reserved cooking liquid, egg substitute, and milk, stirring with a whisk.
  • Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes.
  • Add vermouth; cook 1 minute.
  • Add cooked pasta and asparagus mixture; stir to combine.
  • Remove from heat; stir in milk mixture, chicken, and cheese.
  • Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Do not let it scorch.
  • Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.

Nutrition Facts : Calories 365.1, Fat 11.2, SaturatedFat 3.7, Cholesterol 53.5, Sodium 647.8, Carbohydrate 35.4, Fiber 2.7, Sugar 4.7, Protein 29.8

ASPARAGUS FETTUCCINE CARBONARA



Asparagus Fettuccine Carbonara image

Shaved asparagus lends a bright dimension to this fast and easy weeknight classic. The thin green ribbons meld effortlessly with the fettuccine and add a pop of color.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 9

Kosher salt and freshly ground black pepper
1 cup grated Parmesan, plus more for serving, optional
3 large egg yolks
1 pound jumbo asparagus
8 ounces fettuccine
6 slices thick-cut bacon, cut into 1/2-inch pieces
1/4 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/4 cup fresh parsley leaves, chopped

Steps:

  • Bring a large pot of salted water to a boil. Mix the Parmesan, egg yolks, 1/2 teaspoon salt and a generous amount of black pepper together in a medium bowl; set aside.
  • Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. (The last strip of asparagus will be a little thicker than the others, but it is fine to use.) Set aside.
  • Cook the fettuccine in the boiling water according to the package instructions for al dente. Reserve 1/2 cup of the pasta water, then drain.
  • Meanwhile, cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp, 7 to 8 minutes. Drain off all but 2 tablespoons bacon fat from the skillet. Add the crushed red pepper flakes and garlic and cook, stirring, until fragrant, about 1 minute. Reduce the heat to medium low, add the drained pasta and asparagus and toss until well coated and mixed with the bacon.
  • Whisk 1/4 cup of the reserved pasta water into the egg mixture, then quickly pour it over the pasta and toss to gently cook the eggs and make a creamy sauce. Thin out the mixture with more pasta water as needed, 1 tablespoon at a time. Divide among 4 bowls and garnish with the parsley and more Parmesan if desired.

CHICKEN CARBONARA



Chicken Carbonara image

Provided by Giada De Laurentiis

Categories     main-dish

Time 42m

Yield 6 servings

Number Of Ingredients 14

2 teaspoons olive oil
4 ounces thinly sliced pancetta, chopped
2 teaspoons minced garlic
2 1/2 cups whipping cream
1 cup freshly grated Parmesan
8 large egg yolks
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh Italian parsley leaves
Salt
1 pound spaghetti
4 cups coarsely shredded chicken (from 1 roasted chicken)
Freshly ground black pepper
1/2 cup chopped walnuts, toasted
1 tablespoon finely grated lemon peel

Steps:

  • Heat the oil in a heavy large frying pan over medium heat. Add the pancetta and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
  • In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
  • Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
  • Add the chicken to the pan with the pancetta and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the pancetta will likely add all the salt you need). Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

THE BEST CARBONARA



The Best Carbonara image

Now this is our idea of comfort food. Creamy and rich, it's the quintessential dish for a chilly evening. We like to splurge every once in a while and add a knob of butter to the cheesy egg sauce just to round it out. We've left that option up to you, however. Either way, we can't think of a more classic or satisfying pasta dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
4 large eggs, plus 2 large yolks
1 cup freshly grated Parmesan, plus more for sprinkling
1/2 cup freshly grated Pecorino Romano
1 tablespoon coarsely ground black pepper
2 tablespoons unsalted butter, at room temperature (optional)
1 pound spaghetti
One 12-ounce piece pancetta, cut into matchsticks

Steps:

  • Bring a large pot of salted water to a boil over high heat.
  • Whisk together the eggs, yolks, Parmesan, Pecorino, pepper and butter if using in a large bowl until well combined.
  • Add the pasta and cook as the label directs. Reserve 1 cup cooking water, then drain the pasta.
  • Meanwhile, cook the pancetta in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Add the spaghetti and half the reserved pasta cooking water to the skillet and toss to combine.
  • Add the egg mixture and toss to coat. Cook, tossing continuously to avoid scrambling the eggs, until the sauce is creamy, thinning it with the remaining pasta water if it becomes too thick (it should be saucy but not watery), about 1 minute.
  • Divide the pasta among plates and sprinkle with more grated Parmesan.

CARBONARA CLASSICA



Carbonara Classica image

Provided by Guy Fieri

Time 30m

Yield 6 servings

Number Of Ingredients 9

1 1/2 cups 1/4-inch diced pancetta
5 organic large eggs
1/2 cup grated Parmigiano-Reggiano
1/2 teaspoon fresh cracked black pepper
1/8 teaspoon cayenne pepper
1 pound bucatini
1 cup frozen peas
1 tablespoon kosher salt
1 tablespoon chopped Italian parsley, for garnish

Steps:

  • In a medium saute pan over medium heat, cook the pancetta until tender-crisp. Remove to a paper towel-lined plate and set aside. Reserve the pan with the drippings.
  • Separate 4 of the eggs and set the yolks aside. Discard the 4 whites. Crack the fifth egg and add it to the yolks.
  • In a large bowl, whisk together the egg yolks, 2/3 of the pancetta, the Parmigiano-Reggiano, black pepper and cayenne.
  • Cook the pasta until al dente. Add the peas when the pasta is just about finished and strain both into the reserved pancetta drippings. Reserve about 3/4 cup pasta water to fortify the sauce.
  • Add the egg mixture into the pasta and toss well with tongs for about 1 minute. Add the reserved pasta water to the bowl in 1/4 cup increments, combining and adding until desired sauce consistency is reached. Add the parsley and gently combine and place into a serving dish.
  • Garnish with the reserved pancetta.

CHICKEN CARBONARA WITH ASPARAGUS NOR'S



Chicken Carbonara with Asparagus Nor's image

I love Carbonara dishes. I decided to combine sun dried,tomatoes, and a lot of Garlic to it. All blended in to a cream sauce with Chicken,and Asparagus. It is a hit with my family. I hope you enjoy it as much as we do.

Provided by Nor Mac @Adashofloverecipepage

Categories     Chicken

Number Of Ingredients 17

2 pound(s) chicken tenders,or boneless breast cubed
1/2 pound(s) bacon cooked and crumbled
1 pound(s) penne pasta
1 - bunch of asparagus ends cut on diagonal ,and in half
10 - sun dried tomatoes packed in oil chopped
1/3 cup(s) white cooking wine
4 - large cloves of garlic chopped and divided
1/4 cup(s) fine chopped onion
2 tablespoon(s) chopped fresh basil
2 teaspoon(s) dried parsley
1/2 teaspoon(s) dried oregano
1/4 teaspoon(s) cayenne pepper
3/4 - 1 teaspoon(s) salt,
1/2 teaspoon(s) black pepper
1 1/2 cup(s) heavy cream
1/2 cup(s) parmesan cheese,
1 - egg yolks

Steps:

  • Cook the bacon,and set aside. Leave 2 tablespoons of bacon drippings in pan. Cut chicken in to cubes. Fry the chicken in the bacon fat. Sprinkle with garlic salt,and pepper. When almost cooked. add 1 clove of chopped garlic to pan to finish cooking chicken. Remove chicken from pan, and set aside.
  • In to the pan add the chopped onion. when onion is almost cooked through,add the 3 cloves of chopped garlic,and sun dried tomatoes. cook for one minute.
  • In a large kettle boil water and cook asparagus aldente. Do not over cook. Remove asparagus with tongs to platter,and set aside. In to the water cook the Penne pasta aldente ( not soft) Drain pasta.
  • Add the white wine to the pan with the garlic and tomatoes. Cook stirring until wine is cooked down. Add basil,Cayenne,oregano,parsley stir to combine.
  • whisk the egg in to the cream. whisk well. add the Parmesan cheese. Add to pan with the herb garlic mixture. Stir in the salt,and pepper.Bring to a boil and stir to thicken. Reduce to simmer. Add the chicken Coat well stirring to combine.
  • Pour sauce with chicken in to Penne pasta and coat well. Add the crumbled bacon,and asparagus. Coat to combine. Ready to serve. Enjoy.

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