Chicken Carbonara al Jacksoni

Chicken Carbonara al Jacksoni

Ingredients:

Parmesan cheese, chicken breasts, pasta, onion, (veggie of choice: kale, asparagus, and bell pepper work well), bacon, whipping cream, chicken broth, cream of mushroom soup, salt and pepper, olive oil.

The Process:

Lightly coat chicken breasts with salt, pepper and parmesan cheese

Pan fry breasts in olive oil until nice and brown and cooked on the inside. Set aside when cooked.

Sautee veggies of your choosing (we used onions and kale, which we later added to the sauce. You can use red bell pepper, parley or asparagus as well.)

Fry a few strips of bacon (or use already cooked bacon) and set aside.

For the sauce, we cheated and used ream of mushroom soup to start, added whipping cream, some chicken broth and parmesan cheese, brought them all to a boil, add the veggie mixture, crumbled bacon, then simmered at very low heat.

Cook the pasta of your choice. Drain.

Mix the sauce and pasta, place in serving container.

Slice the chicken breasts place on top of the pasta and sauce.

Sprinkle with parmesan cheese and you’re done

Season to taste along the way!

 Enjoy!