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BOW TIE CARBONARA WITH PAN SEARED CHICKEN BREAST

November 19, 2022

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BOW TIE CABONARA WITH PAN SEARED CHICKEN BREAST

Quick and Easy pasta dish, perfect for adults and kids alike.

Servings: 4

Keywords: Pasta, Italian , American Cuisine , Dinner , POULTRY

1. Bring a medium size pot of water to a full boil over high heat.
2. Pre-heat large saute pan over medium high heat. When pan is hot, add diced bacon and render fat out and meat is crispy. Remove bacon and set aside.
3. Once bacon is crisp and has been removed, season chicken breast with BACHI ORIGINAL SEASONING SALT and carefully place meat in the saute pan and cook for approximately 4-5min each side or until internal temperature has reached 165*F. Once breast is cooked remove and set aside for later.*TIP: for faster cooking time, butterfly each chicken breast to flatten the large piece of meat and season.
4. Following the chicken breast, add the shaved brussel sprouts to the pan and saute for 1 min, then add chopped garlic and saute for another minute. Once raw garlic flavor is removed add cream, reduce till it coats the back of a spoon and lower to a simmer while waiting for pasta to cook .
5. Taste and season sauce with more BACHI ORIGINAL SEASONING SALT if necessary.
6. Once water is boiling season heavily with salt. Add pasta to the water and cook till al dente per package instructions. Add cooked pasta to the sauce and cook for another minute. Finish with the addition of parmesan cheese, the egg yolks, mix to combine and plate up with the rested pan seared chicken breast. Enjoy!

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