Chicken Carbonara

Prep Time: 20 min.   |    Cook Time: 22 min.   |   Serving Size: 6

Ingredients:

  • 2 teaspoons olive oil
  • 4 ounces thinly sliced low-fat bacon, chopped
  • 2 teaspoons minced garlic
  • 2 1/2 cups whipping cream
  • 1 cup freshly grated Parmesan
  • 8 large egg yolks
  • 1/4 cup chopped fresh basil leaves
  • 1/4 cup chopped fresh Italian parsley leaves
  • Salt
  • 1 pound spaghetti
  • 4 cups coarsely shredded chicken (from 1 roasted chicken)
  • Freshly ground black pepper
  • 1/2 cup chopped walnuts, toasted
  • 1 tablespoon finely grated lemon peel

Directions:

  1. Heat the oil in a heavy large frying pan over medium heat. Add the bacon and garlic and saute until it is brown and crisp, about 8 minutes. Cool slightly.
  2. In a large bowl, whisk together the cream, cheese, yolks, basil, and parsley to blend.
  3. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the spaghetti and cook until it is just tender but still firm to the bite, stirring occasionally, about 10 minutes. Drain.
  4. Add the chicken to the pan with the bacon and stir to combine. Next, add the spaghetti and the cream mixture and toss over medium-low heat until the chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes (do not boil or you might end up scrambling the eggs). Season the pasta, to taste, with pepper and salt if needed (the bacon will likely add all the salt you need).
  5. Transfer the pasta to a large wide serving bowl. Sprinkle the walnuts and lemon zest over, and serve.

* Original recipe here

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Trader Joes Chicken Enchilada Casserole

Prep Time: 15 min.   |  Cook Time: 30 min.   |   Serving Size: 4-6

Ingredients:
  • 1 package corn tortillas
  • 2 lbs. chicken breast
  • Pinch of salt
  • 1/2 cup diced onion
  • 1 bottle Trader Joe’s Enchilada Sauce
  • 8-12 oz. light sour cream
  • 1 (16 oz.) bag Trader Joe’s Shredded Mexican Cheese Blend

Instructions:

  1. Boil water with a pinch of salt then add chicken breast until almost cooked
  2. Drain and shred chicken breast
  3. Brown chicken breast and add onion
  4. Add a small amount of sauce to the bottom of a casserole dish
  5. Layer tortillas, chicken/onion mixture, sour cream, cheese and sauce. Continue layering the remaining ingredients.
  6. Bake at 375 for 30 minutes or until hot and bubbly.

*Original recipe here