I have a couple of friends who are scared to make carbonara. It’s not as hard to make as people make it out to be. I love this recipe and have made it a few times with and without pasta. The egg really makes it creamy are rich tasting so don’t skip that step!
(Adapted from Joy Filled Eats)
2 lbs boneless skinless chicken thighs (cut into bite-sized pieces)
½ teaspoon garlic powder
salt and pepper to taste
6 slices cooked bacon (crumbled)
1 tablespoon bacon grease
½ cup onion chopped
2 teaspoon minced garlic
1 cup heavy whipping cream
1 cup chicken broth
1 beaten egg (optional)
⅓ cup Parmesan cheese (grated)
1 teaspoon Italian seasoning
1 tablespoon fresh chopped basil
2-3 cups fresh spinach
Cook the bacon until crispy and then crumble into pieces.
Place 1 tablespoon of the bacon grease in a large skillet over medium-high heat.
Add the chicken to the skillet and sprinkle with the garlic powder as well as salt and pepper to taste. Continue to sauté the chicken until it is completely cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, at the ½ cup of chopped onion and sauté for a few minutes until they start to become tender.
Add in the minced garlic, and saute for another 30 seconds.
Whisk in the heavy whipping cream and the chicken broth, scraping the bits off the bottom of the skillet.
OPTIONAL: Put the beaten egg in a small bowl. Slowly stream the sauce into the egg while whisking it vigorously. Once half of the sauce has been incorporated slowly add the egg mixture back to the skillet while whisking.
Mix in the parmesan cheese, chopped basil and Italian seasoning.
Toss in the crumbled bacon, and 2-3 cups of fresh spinach. Cook until the spinach has begun to wilt.
Add the chicken back into the skillet, and toss to coat in the sauce. Sprinkle in additional salt and pepper to taste.
Simmer the mixture for 3-5 minutes longer, and serve.