Linda Gassenheimer | Tribune News Service

How about a warm and inviting Chicken Carbonara for a quick weeknight dinner? It’s a classic Italian dish with a creamy sauce and pasta. I used rotisserie chicken to speed up the preparation. A traditional carbonara is made with pancetta, a salt cured pork. If it’s difficult to find, bacon slices work well.

Here’s my very shortened version with the essence of carbonara but not the long cooking time.

HELPFUL HINTS:

Linguine or other pasta can be used instead of fettuccine.

Any type of pre-cooked chicken breast can be used.

Diced onion can be used instead of frozen onion.

2 crushed garlic cloves can be used instead of minced garlic.

COUNTDOWN:

Place water for pasta on to boil.

Assemble all ingredients.

Cook pasta.

While pasta boils, make sauce and complete recipe.

SHOPPING LIST:

To buy: 1/4 pound fettuccine, 1 small piece pancetta or sliced bacon, 1 bag frozen diced onion, 1 container minced garlic, 1 small rotisserie chicken breast or other cooked chicken breast, 1 carton heavy cream, 1 piece Parmesan cheese and 1 bunch fresh basil.

Staples: olive oil, egg, salt and black peppercorns.

Chicken Carbonara

Recipe by Linda Gassenheimer

1/4 pound fettuccine

2 teaspoons olive oil

1 ounce pancetta or 1 bacon slice

1/2 cup frozen diced onion

1 teaspoon minced garlic

1 cup rotisserie chicken breast, skin and bones removed, cut into 1/2-to-1-inch pieces

1 egg

1/4 cup heavy cream

1/4 cup packed basil leaves

2 tablespoons grated Parmesan cheese

Salt and freshly ground black pepper

Bring a large saucepan 3/4 filled with water to a boil. Stir in the pasta and boil for 10 minutes, taste to make sure the pasta is cooked but firm; add 2 more minutes if necessary. Remove 1/2 cup of cooking water to a bowl and set that aside. Drain the rest of the pasta. Heat the oil in a large skillet and add the pancetta. Cook for 2 or 3 minutes and add the onion and garlic. Saute 3 to 4 minutes. Add the cooked pasta to the skillet. Toss well. Stir in the chicken. In a small bowl whisk the eggs and cream together. Pour into the skillet and toss again. Add some of the reserved pasta cooking water if needed to make a smooth sauce. Add salt and pepper to taste. Divide between two dinner plates and sprinkle basil and parmesan on top.

Yield 2 servings.

Per serving: 650 calories (39 percent from fat), 28.1 g fat (12.0 g saturated, 7.2 g monounsaturated), 246 cholesterol, 53.5 g protein, 49.1 g carbohydrates, 2.6 g fiber, 434 mg sodium.

(Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at Linda@DinnerInMinutes.com.)

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