I was in the mood for some comfort food, and was craving chicken carbonara for some reason. I’ve only had chicken carbonara once at Buca Di Beppo and I loved it! I wanted to recreate it, and this recipe did the trick. It’s a tasty, filling meal and perfect for a big group. It’s also great for freezing!
This is what you’ll need:
- 2 eggs, plus 2 egg yolks
- 1 1/2 cup heavy cream(sub fat free half and half for light option)
- 2/3 cup grated parmesan cheese
- 1 tsp lemon zest
- 2 tbsp chopped fresh parsley
- 3 tsp olive oil
- 4 oz prosciutto(or to taste, we used 6 oz)
- 3 garlic cloves, minced
- 1 lb chicken breast, cut into strips
- 1 lb spaghetti(we used veggie pasta)
- 1 cup fresh or frozen peas
- salt/pepper to taste
- In a large bowl, whisk together the eggs , egg yolks, cream, parmesan, lemon zest and parsley. Set aside.
- Cook spaghetti as directed on package and drain.
- Heat 2 tsp of olive oil in a large frying pan over medium heat. Add prosciutto, garlic and saute, stirring occasionally, until fat renders. Remove from pan and set aside.
- Heat 1 tsp of remaining olive oil in pan, add chicken, salt and pepper and stir fry over medium heat until chicken is cooked through, about 7 min. Next, add prosciutto, egg/cream mixture, and peas and stir over medium/low heat for about 3-4 min. Don’t boil.
- Pour meat/sauce over noodles and sprinkle salt/pepper and parmesan cheese to taste.
Let me know if you have any questions or comments.
Mmmm! Shrinking Kitchen strikes again. This casserole was so easy and so good! I just have to share…
This is what you’ll need:
- 1 lb ground beef
- 1 cup chopped onion(we didn’t add this)
- 1 tbsp butter
- 1 tbsp minced garlic
- 1 1/2 tbsp flour
- 1 cup beef broth
- 1 tbsp taco seasoning
- 1 8oz can tomato sauce
- 4 8-inch tortillas (we used like 8 because they were much smaller.)
- 1/3 cup shredded cheese. (We used Mexican blend and more than recipe suggests)
- Heat ground beef and onion in nonstick skillet. Drain excess fat once meat is cooked through. Pre-heat oven to 400˚F while meat cooks.
- Melt butter in sauce pan, add garlic and saute for about 1 min. Sprinkle the flour in with the butter, continuously stirring. Add broth, taco seasoning, and tomato sauce to pan. Bring to boil and cook for about 2 min. Set aside 1/2 cup of sauce.
- Place 1 tortilla in a 9 inch round pie plate. Layer the beef sauce on top of tortilla. We put cheese in between each layer too. Repeat until all ingredients are gone. Once you lay the last tortilla, pour the sauce that was set aside over the casserole and the remaining cheese. Bake for 10 min.
Here’s another recipe from the Shrinking Kitchen meal planning series. This one is something I would have never come up with on my own. I’m so thankful I found you SK!
*I’m not the biggest fan of any type of nut, so I made the spread without, but I’ll list the recipe with them if you choose to include them.
What you’ll need:
- 2 white fish fillets, about 6 oz. each (I used tilapia but mild white fish would do)
- 3 T pine nuts
- 2 T Parmesan Cheese
- 1/4 tsp. finely minced garlic (1 garlic clove)
- 1 tsp. basil pesto
- 1 1/2 T mayo
Step 1: Preheat the oven to 400F. Take the fish out to thaw before cooking. The fish needs to be room temperature, so that it will be completely cooked without burning the spread. While oven is preheating and fish is thawing, oil the baking dish you will be using.
Step 2: Finely chop pine nuts and garlic and mix together with parmesan cheese, basil pesto, and mayo.
Step 3: Use a rubber spatula to spread over fish.
Step 4: Cook fish for 10-15 min or until fish is flaky and spread is browned.
We served it with Zatarains long grain and wild rice and a small spinach salad. Very yummy meal!