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.
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.
Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
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.
In a small bowl, combine butter, garlic and Old Bay seasoning.
Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine.
Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.
Serve immediately with lemon wedges, garnished with parsley, if desired.
SHEET PAN SHRIMP BOIL
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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!
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.
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.
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.
I have a hot date waiting for me…
