Chicken & asparagus carbonara

Chicken & asparagus carbonara


A creamy pasta combining pan-fried chicken, asparagus, shredded parmesan, basil, mushrooms and sliced honey ham.

The ingredient of Chicken & asparagus carbonara

  1. 2 tablespoons olive oil
  2. 1 clove garlic, crushed
  3. 200g cup mushrooms, sliced
  4. 100g sliced honey ham, shredded
  5. 3/4 cup cream
  6. 3/4 cup chicken stock
  7. 1/2 cup shredded parmesan
  8. 1/2 cup basil leaves, torn
  9. 400g penne pasta
  10. 2 bunches (12 spears) asparagus, cut each spear into 5cm lengths
  11. 3 skinless chicken breasts, halved lengthways, cut into 1cm slices
  12. 1 leek, finely chopped
  13. Extra basil leaves, to serve

The instruction how to make Chicken & asparagus carbonara

  1. Heat oil in a large frying pan on medium. Cook chicken in batches for 3-5 mins until golden and cooked through. Remove from pan and set aside.
  2. Cook leek in same pan on medium for 5 mins until soft. Add garlic and cook for 30 secs until fragrant. Add mushrooms and ham. Cook for 3 mins until mushrooms are tender and ham crisp. Pour over cream and stock. Simmer for 1 min. Return chicken to pan with parmesan and basil and simmer for another 2 mins. to heat through.
  3. Meanwhile, cook penne in a large pan of boiling salted water according to packet directions. Add asparagus for the last 2 mins of cooking. Drain. Add penne and asparagus to carbonara sauce and toss to combine. Serve topped with extra basil leaves.

Nutritions of Chicken & asparagus carbonara


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