Bertolli

Charleston Chicken Recipe List

Sunfire Grill and Bistro

1090 Sam Rittenberg Blvd., Charleston, SC 29407
843-766-0223

CHICKEN CAPELLINI CARBONARA

4 Servings

Ingredients

4 Boneless, Skinless Chicken Breasts, diced into 1/2 inch pieces
2 Large Eggs
10 oz Bacon, sliced into thin strips
3 Garlic Cloves
1/4 Onion, diced
1/2 c Grated Parmesan
1 c Heavy Cream
12 oz Angel Hair Pasta
2 T Oil

Method

  • Render the bacon over low heat in a medium sauté pan.
  • Start a pot of boiling water for the pasta.
  • Remove the bacon from the pan once it is cooked and has released drippings into the pan.
  • Add the 2 tablespoons of oil to the drippings and raise the heat to medium high.
  • Sautê the diced onion and whole garlic cloves until onions are translucent and the garlic is brown.
  • Start the pasta now.
  • Add the diced chicken to the sauté pan, and cook until the chicken is almost cooked.
  • Add the heavy cream.
  • Reduce the cream by a third and toss the bacon back in.
  • In a separate mixing bowl beat the eggs a couple of tablespoons at a time whisking constantly.
  • Once about half of the liquid has been tempered into the eggs, add the egg mixture to the sauté pan.
  • Do not return to the burner.
  • The heat from the pan, mixture and pasta will cook the eggs.
  • Drain the pasta well but add it to the sauté pan while it is still hot.
  • Add the parmesan and toss pasta in the sauce.
  • Garnish with some parsley and a little more parmesan.
  • Serve immediately.

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