Chicken Capellini Carbonara Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Meanwhile, heat olive oil in a large, heavy frying pan over medium heat. Add pancetta and garlic; saute until brown and crisp, about 8 minutes. Remove from the heat and cool slightly.
• Whisk cream, Parmesan, egg yolks, basil, and parsley together in a large bowl until well blended.
• Stir chicken into the pancetta mixture until combined. Add cooked spaghetti and cream mixture. Toss over medium-low heat until chicken is heated through and sauce forms a thick coating over the spaghetti, about 4 minutes. Do not boil or the eggs will scramble. Season with salt and pepper and transfer to a large, wide serving bowl.

Steps:

• Heat olive oil and butter in large saute pan over medium heat.
• Add shallots, bacon and prosciutto, cook until lightly browned.
• Add wine and chicken stock, cook for 2 minutes over high heat.
• Add cooked pasta, grated cheese, freshly ground pepper and egg yolk, stirring vigorously over high heat until pasta is coated and creamy.
• Transfer to individual plates and serve.

Steps:

• Heat oil in a nonstick pan. Ass chicken and cook 6 to 8 minutes , until lightly browned. Add garlic and thyme and cook for 30 seconds more. Remove chicken from pan and keep warm.
• Add broccoli to pan and saute for 30 seconds. Add the hot water and cover. Cook about 4 minutes, until broccoli is slightly soft. Bring a large pot of salt water to a boil. Add pasta and cook ccording to pacjage directions.
• Add chicken to broccoli and remove pan from heat. When pasta is done, drain, ad ass to pan. Stir together and sprinkle with cheese. Season with salt and pepper before serving.