Chicken Carbonara

Name: Chicken Carbonara
Ingredients: 12 cup olive oil; 8 ounces prosciutto, thinly sliced; 14 cup garlic, chopped; 1 12 cups cooked chicken strips; 1 12 cups heavy cream; 1 12 cups alfredo sauce (see recipe); 23 cup peas; black pepper; 2 lbs cooked spaghetti; for the alfredo sauce; 1 quart heavy cream; 4 tablespoons softened butter; 2 cups parmesan cheese; salt and pepper

14 ingredients

9 steps

Ingredients

12 cup olive oil
8 ounces prosciutto, thinly sliced
14 cup garlic, chopped
1 12 cups cooked chicken strips
1 12 cups heavy cream
1 12 cups alfredo sauce (see recipe)
23 cup peas
black pepper
2 lbs cooked spaghetti
for the alfredo sauce
1 quart heavy cream
4 tablespoons softened butter
2 cups parmesan cheese
salt and pepper

Directions

1

In a saute pan, heat the olive oil over medium heat until very hot.
2

Add the prosciutto slices, and saute until the prosciutto starts to brown and has bubbly white caps.
3

Add the chopped garlic and saute just long enough for the garlic to begin to caramelize.
4

Add the chicken, cream and Alfredo sauce, and slowly bring the sauce to a simmer.
5

Add the peas and season with black pepper.
6

Cook until the sauce thickens slightly and the chicken is hot.
7

Toss the cooked pasta with the sauce and incorporate well.
8

To make the alfredo sauce, heat the cream over medium heat until reduced by a third.
9

Add the softened butter, stirring constantly, then incorporate the cheese, and salt and pepper to taste.

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Mct Oil Powder

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