CHICKEN CARBONARA

HOW TO MAKE THIS CARBONARA RECIPE WITH CHICKEN

1. Cook the pasta in salted water according to the package directions. When the pasta has finished cooking, reserve 1/2 cup of pasta water in a jug, then drain. Whisk the reserved pasta water with the cornstarch until no visible lumps; Set aside until ready to use.
2. Preheat the oil in a large skillet over medium heat. Add chicken and sprinkle with paprika, salt, and pepper. Cook, stirring occasionally, until golden brown.
3. Stir in the peas and garlic and sauté for 1 minute, or until the garlic releases, its flavor. Meanwhile, add the cornstarch to the remaining pasta water and whisk until no visible lumps.
4. 4. Pour the pasta water slurry, milk, and broth and stir well to combine. The sauce should start to thicken almost immediately.
5. 5. Once the sauce is thick and coats the back of the spatula, stir in the cooked pasta.
6. 6. Sprinkle the pasta with parmesan and parsley and serve while hot.

TIPS FOR SUCCESS

1. To make sure there are no lumps, add the pasta water a little at a time to make the cornstarch slurry before pouring it back in with the other ingredients.
2. Use your favorite pasta shape! Macaroni, ziti, and rigatoni are all perfect for this chicken carbonara recipe. You could even try it with fettuccine, linguine, or spaghetti!
3. Make it gluten-free: All you have to do is swap the penne for a gluten-free substitute.
4. Make it vegetarian: If you’d like to make a vegetarian carbonara instead, skip the chicken or use a meat-free substitute, and add vegetable broth instead of chicken broth.
5. Add a little spice! Sprinkle a pinch or two of red pepper flakes if you enjoy a little heat.
6. Toss in some more veggies! Corn and diced red or yellow peppers are delicious in pasta carbonara.
7. Store any leftover chicken carbonara in the fridge for up to 4 days.
8. Reheat in the microwave or in the oven covered with aluminum foil until piping hot.