Creamy Chicken And Mushroom Carbonara
Deliciously creamy and packed full of flavour, this Creamy Chicken and Mushroom Carbonara recipe is super easy to make for lunch or dinner.
Ingredients
- 1 tbsp Olive Oil
- 2 Chicken Breasts Skin Off
- 1 Brown Onion
- 3 Streaky Bacon Strips
- 200 g White Mushrooms
- 4 Garlic Cloves or crushed garlic (refer to Note 1)
- 350 g Fettuccine or another pasta of your choice
- 4 Eggs
- 1 Egg Yolk
- 300 ml Thickened Cream or Whipping Cream
- Pinch Salt
- Pinch Pepper
- ¼ tsp Italian Herbs
- ¼ cup Fresh Basil or semi-dried
- ½ cup Grated Parmesan Cheese
- ⅓ cup Grated Mozzarella Cheese
Instructions
- Place pot of water on to boil for the fettuccine and cook according to packet directions.
- Dice chicken into 1cm cubes. Finely dice onion and garlic, chop bacon into small pieces, chop the basil and thinly slice the mushrooms.
- Add the eggs and egg yolk into a large bowl and whisk. Add the cream and whisk again. Then add the basil, Italian herbs, salt and pepper and mix. Then add the cheeses and gently stir through and set aside.
- Heat oil in a large deep fry pan, add the chicken and cook on high heat until the chicken is white in colour.
- Turn heat down to medium-high heat, and add the garlic, bacon and mushroom. Cook until tender, then turn off the stove.
- Drain and rinse the fettuccine, add to the frypan and stir through.
- Add the sauce mixture to the frypan and stir through. Then turn the heat on to medium until it starts to warm while constantly stirring. Then reduce to low heat and continue stirring until the sauce starts to thicken.
- Turn the stove off and remove the frypan from the stove completely. Set aside for two minutes to allow the sauce to thicken more. Then serve.
Notes
Note 1: 1 tsp of crushed garlic equals 1 garlic clove.
