Chicken Carbonara Farfalle With Shrimp

Recipe by Alex MacKenzie
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Cook cream over low heat in a large sauce pan stirring constantly. Add butter, red pepper flakes, black pepper & pancetta.
  • Reduce cream by 1 third. Slowly stir in romano and mozerella cheeses and sundried tomatoes, adding chardonay as needed to maintain desired consistancy.
  • 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.
  • In a separate pot bring water to boil for the pasta and add pasta.
  • Heat butter in skillet add shrimp garlic and sprinkle with lemon pepper. Do not overcook shrimp.
  • Serve shrimp over sauce and pasta.
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