Chicken Carbonara

I first had a vision of making this dish from the sub sandwich at Quizno’s. Strangely, it’s the bacon that sets it apart. It became an instant classic. When I give my wife or daughter their choice of what to have for dinner – this one’s their favorite.

Ingredients:
1 pound of pasta; fettuccini, linguini or spaghetti
1 large or 2 small chicken breasts
6 to 8 strips of bacon browned, drained and finely chopped (I use pre-cooked)
2 to 3 cups of heavy cream, depending on your preference
1 cup grated Parmesan cheese
2 to 3 tablespoons of olive oil
3 cloves (1 tablespoon) of garlic – minced
1 shallot or ¼ of an onion – finely minced
1 teaspoon fresh chopped or dry sage (more or less to taste)
Salt and pepper to taste
Fresh chopped (or dry) parsley for garnish

Directions:

1. Prepare pasta according to directions on package and drain
2. Rinse chicken breast and dry with paper towel. Cut into ½ to ¾ inch cubes and season to taste with salt, pepper and sage.
3. Heat oil in 10 or 12 inch skillet over medium-high heat and sauté chicken until browned – about 8 to 10 minutes, adding bacon when done.
4. Add garlic and onion to pan and sauté another 2 to 3 minutes.
5. Reduce heat to low and add cream. Bring to a gentle simmer, stirring occasionally.
6. Add Parmesan cheese when cream begins to simmer. Be careful not to overheat or cream will bubble over onto stove.
7. When cream sauce has reduced to a thick gravy consistency, (about 15 to 20 minutes) add pasta to chicken and cream sauce.
8. Mix ingredients well, garnish with parsley and serve.