Chicken, bacon and mushroom carbonara
Cooking time:(May need an extra 5 mins)
Costs: Cheap as chips
Skill level: Easy peasy
Woman's Weekly cookery editor Sue McMahon says: This recipe can be made with 2 small chicken breasts, or using leftover cooked chicken.
- 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
- 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.
- 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.
- Meanwhile, cook and drain the pasta according to directions on the pack.
- 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.
- 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
- 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.