Best-Ever Chicken Carbonara

Best-Ever Chicken Carbonara

When you’re looking for something comforting and carb-y, nothing fits the bill like a good carbonara. This version adds a bit of protein by way of sautéed chicken breasts, making it the perfect quick and easy weeknight dinner. No fettuccine on hand? Spaghetti, bucatini, linguine, or capellini would all be great instead. Happy slurping!

Made it? Let us know how it went in the comment section below!

YIELDS: 4 SERVINGS
PREP TIME: 0 HOURS 15 MINS
TOTAL TIME: 0 HOURS 25 MINS
INGREDIENTS

12 oz. fettuccine
4 slices bacon
3 cloves garlic, minced
1/2 lb. boneless skinless chicken breasts, cut into strips
Kosher salt
Freshly ground black pepper
4 large eggs, beaten
3/4 c. freshly grated Parmesan, plus more for garnish
1/3 c. freshly chopped parsley, plus more for garnish

 

DIRECTIONS

1. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.

2. Meanwhile, in a large skillet over medium heat, cook bacon 5 minutes. Add garlic and cook until bacon is crispy, 2 to 3 minutes more. Transfer to a bowl and drain half the fat in skillet.

3. Add chicken to skillet and increase heat to medium-high. Season generously with salt and pepper and cook, flipping halfway through, until no longer pink, 10 minutes.

4. Reduce heat to low and return bacon to skillet. Toss, then add cooked pasta and toss until combined.

5. In a small bowl, beat together eggs, Parmesan, and parsley and season with salt and pepper.

6. Pour egg mixture over pasta and toss until coated, then add a couple tablespoons pasta water until creamy. (Add more pasta water by the tablespoonful as necessary.)

Garnish with Parmesan and parsley and serve immediately.


Best-Ever Chicken Carbonara
Print Recipe
Servings Prep Time
4 Servings 15 min
Cook Time
25 min
Servings Prep Time
4 Servings 15 min
Cook Time
25 min
Best-Ever Chicken Carbonara
Print Recipe
Servings Prep Time
4 Servings 15 min
Cook Time
25 min
Servings Prep Time
4 Servings 15 min
Cook Time
25 min
Ingredients
Servings: Servings
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Herb-Roasted Chicken with Melted Tomatoes

Herb-Roasted Chicken with Melted Tomatoes

Level: Easy
Total: 2 hr 10 min
Prep: 30 min
Inactive: 10 min
Cook: 1 hr 30 min
Yield: 6 servings

Ingredients

1/2 medium red onion, roughly chopped

1/2 cup roughly chopped fresh parsley

1/2 cup roughly chopped fresh cilantro

1/4 cup roughly chopped fresh tarragon

1/4 cup roughly chopped fresh dill

1/4 cup chopped walnuts

3 cloves garlic

1/4 cup extra-virgin olive oil

1 tablespoon red wine vinegar

Kosher salt and freshly ground pepper

1 cup plain yogurt

1 6- to 7-pound roasting chicken

2 pounds plum tomatoes, halved lengthwise

Directions

1. Preheat the oven to 450 degrees. Pulse the onion, parsley, cilantro, tarragon, 2 tablespoons dill, the walnuts and garlic in a food processor. Add 3 tablespoons olive oil, the vinegar, 2 teaspoons salt, and pepper to taste; pulse until smooth.

2. Stir half of the herb paste with the yogurt in a small bowl; cover and refrigerate.

3. Season the chicken inside and out with salt and pepper. Loosen the skin with your fingers; rub some of the remaining herb paste under the skin and the rest on the outside of the bird. Truss the chicken. Place in a roasting pan; roast until the skin turns golden, about 30 minutes.

4. Reduce the oven temperature to 375 degrees. Toss the tomatoes with the remaining 1 tablespoon olive oil in a bowl; season with salt and pepper. Baste the chicken with the drippings and add the tomatoes, cut-side down, to the pan. Continue roasting until a thermometer inserted in the thickest part of the thigh registers 155 degrees, about 1 hour. Season with salt and pepper; let the chicken rest 10 minutes before carving.

5. Arrange the chicken and tomatoes on a platter; sprinkle with the remaining 2 tablespoons dill. Serve with the yogurt sauce.


Herb-Roasted Chicken with Melted Tomatoes
Print Recipe
Servings Prep Time
6 servings 30 min
Cook Time Passive Time
1:30 hr 10 min
Servings Prep Time
6 servings 30 min
Cook Time Passive Time
1:30 hr 10 min
Herb-Roasted Chicken with Melted Tomatoes
Print Recipe
Servings Prep Time
6 servings 30 min
Cook Time Passive Time
1:30 hr 10 min
Servings Prep Time
6 servings 30 min
Cook Time Passive Time
1:30 hr 10 min
Share this Recipe
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SHEET PAN SHRIMP BOIL

SHEET PAN SHRIMP BOIL

Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!

I have a hot date waiting for me…

With four short legs. Massive ears. And a sweater vest.

Yes.

My Valentine’s date tonight is Butters. And we’ll be staying in, away from the crowds, the flowers and the jewelry.

Instead. We have this, and it’s better than roses or a blue Tiffany box.

It comes on a sheet pan with shrimp, sausage, potatoes and corn. Plus. There’s plenty of garlic.

So maybe it worked out that I didn’t have a human date tonight. Because Butters doesn’t discriminate against garlic breath.

INGREDIENTS:

  • 1 pound baby Dutch yellow potatoes
  • 3 ears corn, each cut crosswise into 6 pieces
  • 1/4 cup unsalted butter, melted
  • 4 cloves garlic, minced
  • 1 tablespoon Old Bay seasoning
  • 1 pound medium shrimp, peeled and deveined
  • 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
  • 1 lemon, cut into wedges
  • 2 tablespoons chopped fresh parsley leaves

DIRECTIONS:

  1. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.
  3. In a small bowl, combine butter, garlic and Old Bay seasoning.
  4. Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
  5. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
  6. Serve immediately with lemon wedges, garnished with parsley, if desired.

SHEET PAN SHRIMP BOIL
Print Recipe
Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!
Servings Prep Time
6 10 MIN
Cook Time
30 MIN
Servings Prep Time
6 10 MIN
Cook Time
30 MIN
SHEET PAN SHRIMP BOIL
Print Recipe
Easiest shrimp boil ever! And it’s mess-free using a single sheet pan. That’s right. ONE PAN. No newspapers. No bags. No clean-up!
Servings Prep Time
6 10 MIN
Cook Time
30 MIN
Servings Prep Time
6 10 MIN
Cook Time
30 MIN
Ingredients
Servings:
Share this Recipe
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Classic Chimichurri

Classic Chimichurri

This classic Argentinian sauce couldn’t be more versatile. It’s amazing on flank steak, grilled shrimp, and even veggies like roasted zucchini. Use it as a marinade for beef or chicken, or spoon it over just-grilled meat while it rests on a cutting board. Heck, it’d even be good on fried eggs! Garlicky, super herbaceous, and tangy from vinegar and lemon zest, there’s nothing this genius sauce can’t improve.

Made it? Let us know how it went in the comment section below!

INGREDIENTS

 
1 c. flat-leaf parsley, firmly packed
 
3 cloves garlic 
 
2 tbsp.  fresh oregano
 
1/3 c. extra virgin olive oil
 
1/4 c. red wine vinegar
 
2 tsp. lemon zest, optional

Pinch red pepper flakes

Kosher salt

DIRECTIONS

 

1. Combine parsley, garlic, and oregano in the bowl of a food processor. Pulse until herbs are finely chopped and garlic is minced.

 

2. Transfer herbs to a medium bowl and stir in olive oil, vinegar, and lemon zest if using. Season with salt and a pinch of red pepper flakes. 


Classic Chimichurri
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Classic Chimichurri
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Italian Sausage Tortellini Soup

Italian Sausage Tortellini Soup

This is the best soup I have ever had. It has lots of vegetables, Italian sausage, and even tortellini. Soup is one of my favorite foods and this one tops the list. and it is easy and fast. You will pass this  Italian Sausage Tortellini Soup recipe along to your family and friends.

Click here for Italian Sausage Tortellini Soup recipe

(This post has affiliate links)


Ingredients

1 (3.5 ounce) link sweet Italian sausage, casings removed
1 cup chopped onions
2 cloves garlic, minced
5 cups beef stock
1/3 cup water
1/2 cup red wine
4 tomatoes – peeled, seeded and chopped
1 cup chopped carrots
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup tomato sauce
1 zucchini, chopped
8 ounces cheese tortellini
1 green bell pepper, chopped
1 tablespoon chopped fresh parsley
2 tablespoons grated Parmesan cheese for topping

Directions

1. Place the sausage in a large pot over medium high heat and saute for 10 minutes, or until well browned. Drain the fat except for about 1 tablespoon, add the onions and garlic and saute for 5 more minutes.

2.Next add the beef stock, water, wine, tomatoes, carrots, basil, oregano and tomato sauce. Bring to a boil, reduce heat to low and simmer for 30 minutes, skimming any fat that may surface.

3. Add the zucchini, tortellini, green bell pepper and parsley to taste. Simmer for 10 minutes, or until tortellini is fully cooked. Pour into individual bowls and garnish with the cheese.

 

Italian Sausage Tortellini Soup
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Italian Sausage Tortellini Soup
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Servings:
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