One-Pot Creamy Chicken Carbonara

4
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


"From our Sunday newspaper The Sunday Times. NOTE - the full recipe name is One-Pot Creamy Chicken and Mushroom Carbonara"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (474.4 g)
  • Calories 779.9
  • Total Fat - 25.2 g
  • Saturated Fat - 8.8 g
  • Cholesterol - 385 mg
  • Sodium - 521.7 mg
  • Total Carbohydrate - 67.3 g
  • Dietary Fiber - 9.7 g
  • Sugars - 2.8 g
  • Protein - 69.8 g
  • Calcium - 137.7 mg
  • Iron - 4.1 mg
  • Vitamin C - 3.2 mg
  • Thiamin - 0.4 mg

Step 1

Heat oil in a large, deep frying pan over medium-high heat and cook chicken for 4 minutes each side or until cooked through and then tansfer to a plate and cover to keep warm.

Step 2

Add onion and bacon to pan and cook, stirring, for 5 minutes or until golden and then add mushrooms and cook for 3 minutes or until tender and then add garlic and cook for 30 seconds or until fragrant.

Step 3

Add stock and 21⁄2 cups water, cover and bring to the boil and add fettuccine, reducing heat to medium and simmer, uncovered and stirring occasionally, for 12 to 15 minutes or until pasta is tender and sauce has thickened and remove from heat.

Step 4

Slice chicken.

Step 5

Whisk cream and egg together in a bowl and add cream mixture and 3/4 of parsley to pan and season with salt and pepper and cook, tossing, over low heat for 1 minute or until well combined.

Step 6

Top with chicken and sprinkle with parmesan and remaining parsley and serve.

Tips & Variations


No special items needed.

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