Archive | May 2014

Chicken Carbonara


So, I’ve been in a big pasta mood lately, as you can probably tell by what I’ve posted. Plus, it’s super easy to make good pasta and lately I’ve been too tired to try and make something more involved. This dish is not hard, and I actually didn’t put bacon/prosciutto in it because I forgot to buy it, ha, and it was still really good. I recommend putting at least 1.5 tsp of salt in it, as this recipe leaves it to your discretion I didn’t put enough in and had to add to it while eating. I also just used a regular small white onion instead of a shallot so that’s up to you as well. For me, simpler is always better. Even if it’s what’s simpler at the grocery store to grab. There’s several steps to this recipe, but don’t let that scare you, it’s not hard at all, and actually it would be pretty hard to mess up. Go for it! Everyone will love it, I have my toddler and husband as proof :-).

2 eggs, plus 2 egg yolks
1½ cups heavy cream
⅔ cup freshly grated Parmesan cheese, plus more for serving
1 teaspoon finely grated lemon zest
2 tablespoons chopped fresh parsley leaves
2 teaspoons plus 1 tablespoon olive oil, divided
4 ounces prosciutto, thinly sliced
3 garlic cloves, finely chopped
1 shallot, diced
1 lb chicken breast, cut into thin strips
½ lb. dried spaghetti
⅔ cup peas (fresh or frozen)
salt and freshly ground black pepper, to taste
In a large bowl, whisk the eggs and egg yolks. Add the heavy cream, Parmesan, lemon zest and parsley, and whisk to blend. Set aside.
Cook the spaghetti in the salted boiling water until just al dente according to package directions. Drain.
Heat two teaspoons of olive oil in a heavy large frying pan over medium heat. Add the prosciutto, garlic and shallot, and saute, stirring occasionally, until fat begins to render, about 5 minutes. Remove from the pan and set aside.
Heat the remaining 1 tablespoon of olive oil in the same pan. Add the chicken, season with salt and pepper, and stir-fry on medium heat until the chicken is cooked through, about 7 minutes. Turn the heat on medium-low. Add prosciutto and stir to combine. Next, add the spaghetti, egg and cream mixture and peas, and toss over medium heat until the sauce coats the pasta thickly, about 4-5 minutes (sauce will thicken as it stands). Do not boil! Taste, and season with salt and pepper, as desired.


One Pot Ziti


This was really tasty. My hubby ate it up, although in fairness he does love ziti. This is also ridiculously easy to make, which at this point in my life with a toddler and a baby, is a big deal. I highly recommend you make this for your next weeknight meal.

1 tablespoon olive oil
1 pound Italian sausage, casings removed
4 cloves garlic, minced
1/4 teaspoon red pepper flakes, or more, to taste
Kosher salt and freshly ground black pepper, to taste
1 (28-ounce) can crushed tomatoes
12 ounces ziti pasta
3/4 cup grated Parmesan cheese
1/2 cup heavy cream
1 cup shredded mozzarella cheese
1/4 cup basil leaves, chiffonade

Heat olive oil in a large skillet over medium high heat. Add Italian sausage and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks. Stir in garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1 minute; season with salt and pepper, to taste.
Stir in tomatoes and bring to a simmer until slightly thickened, about 8-10 minutes. Stir in pasta and 3 cups water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-16 minutes.
Remove from heat; stir in Parmesan and heavy cream. Top with mozzarella and cover until cheese has melted, about 2 minutes.
Serve immediately, garnished with basil, if desired.