As I mentioned in my Embracing Imperfections post, I'm going to ignore the fact that my cooking and cellphone-food-photo skills are…well…lacking (to say the least), put on my big girl panties, and post more recipes anyway.
Bubba was gone for work tonight but I didn't feel like eating “kid food” so I whipped up a quick (like, 10 minutes quick) pasta dish that actually turned out great! I took a Spaghetti Carbonara recipe and flipped it on it's head (because that's how I roll, I guess). It was quick, easy, and even the kids loved it which was no minor miracle. I now introduce to you:
Chicken Ziti Carbonara
I couldn't believe how easy this was! Especially because I'm the queen of shortcuts. For example, I found some shredded cooked chicken in my freezer that was dying for me to use it up, so I decided to toss it in!
Turns out it was delicious.
When I buy chicken I'll stick a few in a pot of boiling water, cook and shred it, then toss it in the freezer for a day such as this.
Another shortcut? I didn't have any frozen peas on-hand so I simply used canned peas instead. Frozen would've been better, but canned was just fine! I skipped the onion it called for because I didn't have one, so I used onion powder instead, and I used 1/2 C whipping cream and 1/2 Cup milk because I didn't have half-and-half. So there you have it…the Queen of shortcuts.
Here's the recipe, play around with it and put your own spin on it!
(get printable version of this recipe HERE)
- 1lb (16 oz) pasta – I used Ziti (farfalle would be delicious too!)
- 1 Tablespoon cornstarch
- 4 Eggs, lightly beaten
- 1 Cup half-and-half (I used ½ C whipping cream, ½ C milk)
- 1 Tablespoon minced garlic (2 cloves)
- 1 Cup frozen peas (I used 1 can and it was fine)
- 1 cooked, shredded chicken breast
- Salt & pepper to taste
- ½ Cup chopped onion (optional)
- Bacon crumbles (optional)
- Parmesan cheese (optional)
- Onion powder to taste (if you don’t do chopped onion)
Cook pasta according to package directions.
Meanwhile in a bowl, combine cornstarch, eggs, and cream until smooth. Set aside.
In a large skillet saute onion (optional) and garlic in 2T olive oil until onion is tender (or until garlic is fragrant). Stir it into egg mixture in bowl.
Add peas to hot skillet (if frozen), stir 1 minute or until heated through. (If peas are canned, add them directly to egg mixture.) Pour egg mixture into skillet all at once. Add chicken. Stir constantly over medium heat until mixture thickens and thermometer reads 160 degrees. Add salt & pepper to taste. Remove from heat.
Drain pasta and add to the sauce. Sprinkle with bacon and cheese (optional).
See how easy that is??
Again get printable version of this recipe HERE.
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Hope you enjoy it as much as we did!