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Chicken Bowtie Carbonara

Source of Recipe

Sherri Fisher - mom of Merideth Fisher - 3rd - Irick


List of Ingredients

1 lb bowtie pasta, uncooked
1 lb bacon, cut up prior to cooking
3-4 chicken breasts, cut into bite size pieces
4-6 cloves garlic, pressed
2 c chicken broth
1 1/4 c half and half
4 Tbsp dried parsley
1 c grated Parmesan cheese, tossed with 2 Tbsp flour (I usually use an Italian cheese blend that includes, Parmesan, Asiago and Romano)



Recipe

Cook the bacon, garlic and chicken in a large skillet until garlic is aromatic and bacon is cooked to your desired crispiness—don't let it get too crispy though—and the chicken is cooked through. Start cooking the pasta according to the package directions. Add the chicken broth, and bring to a boil and cook until it has reduced by about half. Add the half and half and bring back up to a slight simmer and whisk in the Parmesan cheese mixture and the dried parsley, stirring constantly until thickened. Remove from heat. When pasta is done, drain it well. Spread the cooked pasta onto a serving plate and pour the sauce mixture over the pasta and serve.