Summer #14: Chicken Carbonara

I added some bacon bits (or you could use our Bacon Bacon) to it and it just put it over the top…bacon makes everything over the top, right? This was a less than 30 minutes frig to fork meal and tasted amazing…Enjoy!

Chicken Carbonara

1 (12 ounce) package farfelle (bowtie) pasta

1 tablespoon olive oil

1 pound boneless skinless chicken breasts (cut into ¾-inch cubes), seasoned with salt and pepper

3 tablespoons Onion Onion™ Seasoning , divided (order at

1 (8 ounce) package cream cheese, cubed

1¼ cups milk

½ teaspoon black pepper

2 cups frozen peas, mixed vegetables or chopped broccoli

¼ cup grated Parmesan cheese

Prepare pasta according to package directions to al dente. Drain, rinse and set aside.

Meanwhile, in large skillet, heat oil over medium-high heat. Add seasoned chicken and 2 tablespoons Onion Onion™ Seasoning. Sauté until chicken is no longer pink, about 5 minutes.

Reduce heat to medium. Stir in cream cheese, milk, pepper, remaining 1 tablespoon Onion Onion™ Seasoning and frozen vegetables; simmer 4-5 minutes.

Stir in pasta and Parmesan cheese; cook until heated through. Salt and pepper as desired.

Makes 6 servings. Serve with fresh fruit.
Tip: If reheating, add a little milk for creaminess.
Make ahead & freeze: Prepare step 1; combine with 2 teaspoons oil and Parmesan cheese in a gallon freezer bag. Combine step 2 ingredients in a quart freezer bag. Combine step 3 ingredients except milk in a quart freezer bag. Place all bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2


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