Chicken Carbonara

Name: Chicken Carbonara
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 10 cups, 6 serving(s)
Ingredients: 1/2 cup olive oil; 8 ounces prosciutto, thinly sliced; 1/4 cup garlic, chopped; 1 1/2 cups cooked chicken strips; 1 1/2 cups heavy cream; 1 1/2 cups alfredo sauce (see recipe); 2/3 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

Submitted by Dave-a-flav

"Buca style"

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Ready In:: 30mins
Ingredients:: 14
Yields:: 10 cups
Serves:: 6

ingredients

¹⁄₂ cup olive oil
8 ounces prosciutto, thinly sliced
¹⁄₄ cup garlic, chopped
1 ¹⁄₂ cups cooked chicken strips
1 ¹⁄₂ cups heavy cream
1 ¹⁄₂ cups alfredo sauce (see recipe)
²⁄₃ 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

In a sauté pan, heat the olive oil over medium heat until very hot.
Add the prosciutto slices, and sauté until the prosciutto starts to brown and has bubbly white caps.
Add the chopped garlic and sauté just long enough for the garlic to begin to caramelize.
Add the chicken, cream and Alfredo sauce, and slowly bring the sauce to a simmer.
Add the peas and season with black pepper.
Cook until the sauce thickens slightly and the chicken is hot.
Toss the cooked pasta with the sauce and incorporate well.
To make the alfredo sauce, heat the cream over medium heat until reduced by a third.
Add the softened butter, stirring constantly, then incorporate the cheese, and salt and pepper to taste.