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Chicken and mushroom carbonara

(42 ratings)
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  • Serves: 4

  • Prep time:

  • Cooking time:

    (May need an extra 5 mins)
  • Costs: Cheap as chips

  • Skill level: Easy peasy

  • Child friendly

Chicken and mushroom carbonara is ready and on the table in half an hour which makes it the perfect midweek meal for a hungry family. This recipe puts a twist on the classic carbonara, taking it one step further with chicken and mushrooms for a really creamy, easy and delicious dinner choice. Learn how to make this creamy chicken pasta carbonara with our easy video recipe - the kids will love it too and you'll find yourself making it time and time again!

Woman's Weekly cookery editor Sue McMahon says: This recipe can be made with 2 small chicken breasts, or using leftover cooked chicken.

Ingredients

  • 2tsp olive oil
  • 6 rashers smoked streaky bacon, about 90g (3oz), diced
  • 250g (8oz) mushrooms, chopped
  • 4 chicken thigh fillets, about 350g (12oz) total weight, trimmed of fat and cut into 2.5cm (1in) pieces
  • 100ml (3½ fl oz) dry white wine
  • 200ml pot of crème fraîche
  • 300g (10oz) linguine/spaghetti pasta
  • 2 medium egg yolks
  • Salt and ground black pepper
  • Handful of chopped parsley

Method

  1. Heat a large frying pan, or wok, add 1tsp of the oil and the bacon and fry until it starts to brown. Add the chopped mushrooms and cook for about 5 mins until they are browned. Tip these into a bowl and reheat the pan with the rest of the oil. Add the chicken and fry until just coloured.
  2. Pour the wine into the pan, let it sizzle for a couple of minutes, and then add the crème fraîche. Bring to a gentle simmer for 8 mins, put the bacon and mushroom mixture back in and reheat for a couple of mins.
  3. Meanwhile, cook and drain the pasta according to directions on the pack.
  4. Take the bacon and mushroom mixture off the heat, cool for 1 min and then beat the egg yolks, one at a time, into the sauce to thicken it. Season.
  5. Add the hot pasta to the pan, or wok, and mix in well with seasoning and chopped parsley. (Not suitable for freezing).


Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 675(kcal)
  • Fat 33.0g
  • Saturates 17.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(42 ratings)

Your comments

Lisa

I had tried several carbonara recipes before coming across this one, and it is by far my favourite, and I havent used anything but this recipe since. Its really delicious, I love that the chicken aqnd mushrooms give it more flavour and make it more interesting than a traditional carbonara, and my 2 young kids love it! Also no problems with the creme fraiche curdling.

Mavis

I made this when my daughter and grandchildren came to dinner one night and it was a raving success, everyone loved it and it was so easy to cook. As for the creme fraiche curdling, I didn't have any problems with that. Many thanks for these brilliant recipes.

nikki

No it doesn't curdle, I'v just made this and although it was pretty good it was'nt as good as i thought so need to try something new xx

Suzie

I wondered if anyone had made this, and could tell me if the creme fraiche curdles? Thanks.

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