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Chicken & Pasta Carbonara<\/strong><\/p>\n Ingredients:<\/strong><\/p>\n 1 <\/strong>package (7 ounces) spaghetti<\/p>\n 8 <\/strong>slices bacon, cut into 1\/2-inch pieces<\/p>\n 1 <\/strong>medium onion, chopped (1\/2 cup)<\/p>\n 1 <\/strong>garlic clove, finely chopped<\/p>\n 2 <\/strong>cups cut-up cooked chicken<\/p>\n \u00bd <\/strong>cup grated Parmesan cheese<\/p>\n \u00bd <\/strong>cup whipping (heavy) cream<\/p>\n Preparation<\/strong>:<\/p>\n Cook and drain spaghetti as directed on package.<\/p>\n While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10 minutes, stirring frequently, until crisp. Remove bacon from saucepan with slotted spoon; drain. Drain fat from saucepan, reserving 1 tablespoon in saucepan.<\/p>\n Cook onion and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in spaghetti, chicken, cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon.<\/p>\n Note: pasta carbonara is usually made with beaten eggs and sometimes includes cream, and pancetta is used instead of bacon. Pancetta is cured like bacon but much leaner, and has a slightly different flavor. The use of the term “carbonara” is related to the use of coarse-ground black pepper in this dish.<\/p>\n This will take about 20 minutes to fix, making it a nice, hearty but not over-done dish for the evening meal.<\/p>\n Add a salad and some fresh, thick-sliced bread on the side, and a plateful of cut veggies like tomatoes, radishes and zucchini strips, and a nice dessert.<\/p>\n","protected":false},"excerpt":{"rendered":"