PASTA CARBONARA

4-6 bacon slices, diced 3 tbsp. chopped onion 1 clove garlic, minced 1 c. heavy cream 8 oz. thin spaghetti or fettuccine 1/4 c. grated Parmesan cheese 1/8 tsp. ground pepper 2 tbsp. chopped parsley Optional additions: Sauteed boneless chicken, mushrooms In large skillet over medium heat, cook bacon about 3 minutes or until limp. Add onion; cook 3-5 minutes longer or until bacon is browned, stirring occasionally. Add garlic, cook 30 seconds. Drain all but 1 tablespoon bacon fat from skillet. Stir in cream; bring just to boiling point. Reduce heat to low and simmer 3 minutes. Keep warm. Add cooked spaghetti, Parmesan cheese, pepper and parsley to cream mixture. Toss to coat spaghetti well. Serves 4-6. Prep time: about 10 minutes. Cooking time: 10-15 minutes.

CHICKEN FETTUCINI ALFREDO
1/4 c. butter 1/4 c. olive oil 1 lb. boneless, skinless chicken breasts, cut into cubes 1/2 c. chopped green onion tops 2 cloves garlic, minced 1 c. milk 1 pkg. McCormick Pasta Prima Alfredo Sauce 12 oz. fresh mushrooms, sliced thin (optional) 1 (15 oz.) can tomatoes, drained & chopped 1 tsp. salt 1/2 tsp. pepper 2 tbsp. dried basil leaves 1 lb. hot, cooked fettucini 1/2 lb. freshly grated Parmesan cheese Melt butter and olive oil in large skillet over medium heat. Add chicken, green onion and garlic; saute until chicken is cooked through. Stir in milk, sauce mix, mushrooms, tomatoes, salt and pepper. Bring to a boil, reduce heat and simmer 3-5 minutes or until sauce has thickened. Stir in basil. Remove from heat. Toss with pasta. Sprinkle

with Parmesan cheese.

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