Chicken carbonara penne pasta

Name: Chicken carbonara penne pasta
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 Chicken breasts; 6 slices bacon; 1 tablespoon olive oil; 6 cloves garlic; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 12 oz penne pasta; 3 cups water; 1 1/4 cup parmesan cheese; 2 eggs; 1/2 cup sweet corn/green peas; parsley (for garish)

elroy.galbraith @cook_3291682

Kingston, Jamaica

My fiance bought me a new cast iron skillet for Christmas. I was itching to use it and decided on this relatively simple pasta recipe. The skillet is such a versatile and sturdy tool and I plan on taking really great care of it.

elroy.galbraith @cook_3291682

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Ingredients

40 mins

4 servings

2Chicken breasts
6 slicesbacon
1 tablespoonolive oil
6 clovesgarlic
1/2 teaspoonsalt
1/2 teaspoonblack pepper
1/2 teaspoonpaprika
12 ozpenne pasta
3 cupswater
1 1/4 cupparmesan cheese
2eggs
1/2 cupsweet corn/green peas
parsley (for garish)

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Steps

40 mins

1

Mix salt pepper and paprika and season both sides of chicken breasts. Dice bacon and mince garlic.
2

Preheat cast iron skillet on high flame, reduce to medium flame then add oil
3

Cook both sides of the chicken until done. An internal temperature of 165F is ideal.
4

Cook the bacon until crispy then add garlic and cook until fragrant.
5

Remove the bacon, garlic and bacon grease from the pan.
6

Add the water to the pan and cook pasta on medium flame for 10 minutes. Then reduce to a low flame.
7

Combine the two eggs and parmesan cheese then immediately add to the pasta. Ensure to constantly stir to evenly coat pasta with the sauce and to prevent it from clumping/scrambling.
8

While stirring, add chicken, bacon and garlic, and sweet corn or green peas. Garnish with parsley and serve hot.