Chicken and vegetable carbonara is a healthy twist to the classic recipe. It is creamy and flavorful with a tad more texture and crunch from the nutritious vegetables.
175g penne pasta
2 cups cream
4 bacon rashers, chopped
2 tablespoons olive oil
6 cloves garlic, chopped
1 medium sized brown onion, chopped
1/2 lb. chicken breast fillet, sliced into strips
1/2 cup canned mushrooms, sliced
1/3 cup water
1 cup fresh spinach
1/4 cup fresh basil leaves
4 tablespoons grated Parmesan cheese
Salt and white ground pepper to taste
Cook the pasta in a pot of salted boiling water according to package instructions or until al dente. Drain and then set aside.
Heat the olive oil in a medium sized saucepan over medium heat. Fry the bacon for 2 minutes or until the edges are browned. Add the olive oil. Sauté the garlic and onions for 2 minutes or until fragrant and the onions are soft.
Place the chicken and mushrooms in the pan. Cook it for another 5 minutes or until the edges of the chicken strips are browned.
Pour in the water and cream. Add the spinach and basil leaves. Let it simmer for 10 minute or until the chicken is tender. Season it with salt and pepper.
Combine the pasta and the sauce. Transfer it to a serving platter and top it with Parmesan cheese. Serve immediately.
Photo Courtesy Of: theimpulsivebuy