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I'm Julia; a wife, a mother and a lover of food. I'm in constant pursuit of my newest craving in the kitchen. I hope you'll join me in my journey to find new and delicious ways to bring classic and versatile dishes to the table. Bon Appetit!

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February 25, 2020

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Chicken Carbonara with Peas

 

 

This dish has so many components. Chicken sautéed with white wine and lemon juice, creamy Parmesan sauce, and brightness from the herbs and peas. The breadcrumb topping is the cherry on top, adding a little texture to this carbonara with its pleasant crunch and also adding to a beautiful presentation. This is a perfect springtime meal, and I'm sure anyone you feed this to will be delighted. I hope you give this dish a try! Enjoy.

 

 

Chicken Carbonara with Peas

Serves 6

 

 

Ingredients:

2 lbs chicken breast (cut in half lengthwise to make 4 thinner pieces)

3 eggs

1 teaspoon salt (or more, to taste)

1/2 teaspoon black pepper

1 lb uncooked penne pasta (any pasta will work)

1/2 cup dry white wine

Juice of 1/2 a lemon

1/2 cup Parmesan cheese

1 cup frozen peas

1/4 up heavy cream

Oil for frying

 

Ingredients for the Breadcrumb Topping:

1 cup panko bread crumbs

1/2 cup chopped walnuts

3 tablespoons chopped parsley, plus extra for garnish

3 tablespoons chopped chives, plus extra for garnish

1 tablespoon lemon zest

 

 

Directions:

 

1. Bring a large pot of water to a boil, add about 1/4 cup salt. Cook pasta according to package instructions. Season the halved chicken breasts with the 1 teaspoon of salt and the 1/2 teaspoon of black pepper; set aside.

 

2. Prepare the breadcrumb topping. Place the walnuts into a food processor and pulse until fine and resembles bread crumbs. Add in the rest of the ingredients for the breadcrumb topping and pulse 4 or 5 more times just until everything is combined. Set aside. 

 

3. In a large pan over medium-high heat, heat 2 tablespoons of oil and saute the chicken breast on both sides until cooked through, about 3 minutes on each side. Add the white wine and the lemon juice to the pan and deglaze, gently scraping the browned bits on the bottom of the pan with a wooden spoon. Turn off the heat. Remove chicken and chop, then add back into the pan and mix into the juices.

 

4. In a large bowl, whisk together the heavy cream, frozen peas, Parmesan cheese and eggs. Add the chicken with rendered juices and the cooked pasta to the bowl. Mix until everything is evenly coated and creamy. Garnish with the breadcrumb topping and more chopped herbs, if desired. Enjoy.

 

 

 

 

Recipe adapted from Cuisine At Home

All content is my own unless otherwise stated.

 

 

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