Chicken Carbonara Farfalle With Shrimp

“A zesty cream sauce highlighted with sundried tomatoes and sauteed chicken over shrimp and pasta.”
READY IN:
1hr
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large bowl combine chicken olive oil, Chardonnay, balsamic vinegar and rosemary (rosemary must be fresh, dried cannot be substituted). Cover, refrigerate and marinate for at least 1hr.
  2. Cook cream over low heat in a large sauce pan stirring constantly. Add butter, red pepper flakes, black pepper & pancetta.
  3. Reduce cream by 1 third. Slowly stir in romano and mozerella cheeses and sundried tomatoes, adding chardonay as needed to maintain desired consistancy.
  4. Heat skillet and add chicken with all ingredients from marinade. Cook over medium-high heat till thorouly cooked and browned on both sides. Slice into bite size pieces and add to cream sauce.
  5. In a separate pot bring water to boil for the pasta and add pasta.
  6. Heat butter in skillet add shrimp garlic and sprinkle with lemon pepper. Do not overcook shrimp.
  7. Serve shrimp over sauce and pasta.

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