Asparagus and chicken Carbonara • Apollo Career Center %
We are offering Drivers Education Training - Details under General Information • HIGH SCHOOL/MAIN OFFICE HOURS ARE 8:00 am – 3:00 pm Monday through Friday

Asparagus and chicken Carbonara

Ingredients:

  • 8 ounces uncooked spaghetti
  • 2 cups (1-inch) sliced asparagus (about 3/4 pound)
  • 2 eggs
  • 1/2 cup milk
  • 2 teaspoons olive oil
  • 1/2 cup chopped onion
  • 2 cups chopped skinless, boneless rotisserie chicken breast meat
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 bacon slices, cooked and crumbled

Directions:

Cook pasta in boiling water 10 minutes or until al dente; add asparagus during final 2 minutes of cooking. Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid. Combine reserved cooking liquid, eggs, and milk, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes. Add pasta mixture; stir to combine. Remove from heat; stir in milk mixture, chicken, and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, pepper, and bacon. Serve immediately.

Print