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Chicken Carbonara

Source of Recipe

From "Comfort Food Shortcuts" by David Venable


Recipe Introduction

"Spaghetti carbonara traditionally includes eggs in the sauce, but there's always a risk of undercooking them or overcooking them so they scramble. In place of eggs, I use mascarpone (look for it near the cream cheese) to make a creamy sauce that holds together. Cut the meat off a rotisserie chicken for easy preparation. Cook the spaghetti in a large pot and drain it. Quickly put the sauce together in the same pot that the spaghetti was cooked in, then combine everything for a surprisingly easy and delicious meal."

List of Ingredients

â—¦ 1 tablespoon plus ½ teaspoon kosher salt
â—¦ 1 pound spaghetti
â—¦ 1 tablespoon olive oil
â—¦ 8 ounces smoked cured turkey bacon, chopped
â—¦ 1 rotisserie chicken, meat removed and shredded
â—¦ 1 ¾ cups low-sodium chicken broth
â—¦ 2 (8-ounce) containers mascarpone
â—¦ ¾ cup frozen peas
â—¦ 3 cloves garlic, minced
â—¦ 1 teaspoon freshly ground black pepper



Recipe

Bring a large pot of water and the 1 tablespoon salt to a boil.
Add the spaghetti and, stirring occasionally, cook until tender but still firm to the bite. Drain the spaghetti in a colander, but do not rinse it.

Heat the oil in the same pot over medium-high heat. Add the turkey bacon and cook until browned, about 5 minutes. Stir in the chicken, broth, mascarpone, peas, garlic, the remaining ½ teaspoon salt, the pepper, and the drained spaghetti.

Reduce the heat to medium and cook, stirring frequently, about 10 minutes, until everything is well combined. Divide among bowls and serve.

Makes 6 to 8 servings