Chicken and Cream Carbonara

by Editorial Staff

The classic recipe for making pasta carbonara with chicken and cream. Perfectly served both for lunch/dinner and for a festive table.

Cook: 30 mins

Servings: 4

Ingredients

  • Chicken fillet – 400 Grams
  • Mushrooms – 300 Grams (champignons)
  • Leek – 1 Piece
  • Garlic – 4 Cloves
  • Thyme – 4 Pieces (twigs)
  • Cream – 500 Milliliters (22%)
  • Pasta – 250 Grams
  • Salt – 1 To taste
  • Ground pepper – 1 To taste (black)
  • Olive oil – 3 tbsp
  • Hard cheese – 50 grams (parmesan)

Directions

  1. Cut the chicken fillet into slices.
  2. We cut the mushrooms.
  3. Cut the leek into rings.
  4. Chop the garlic.
  5. We put the pasta to cook. Meanwhile, heat the pan and fry the chicken in olive oil. When it turns white, add salt and pepper.
  6. Add champignons.
  7. Fry everything together until golden brown.
  8. Add the leeks and garlic and mix. We fry for a minute.
  9. Put the thyme, stir.
  10. Reduce the fire. Pour in the cream, stir.
  11. Add the cooked pasta to the pan, mix. Putting out the fire.
  12. Done! Sprinkle with Parmesan.

Bon Appetit!

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