Chicken Carbonara

Here is another of my favorite pasta dishes. Not exactly traditional Italian - but it is tasty!

Cast of Characters:

1 package of either boneless thighs or breasts or a combination of both
2 tbs olive oil
2 cups of chicken stock (not broth)
1 lemon
1 bunch of Italian parsley
1 medium onion
2 cloves of garlic
4 eggs
1½ cups of parmesan cheese
1 small box of fetucinni noodles

Put on a pot of water large enough to cook the entire box of past in. Salt the water well.

Dice the chicken and onions and chop the garlic. In a non-stick skillet, cook the chicken in the olive oil until it is golden brown. You should have a ton of brown goodness on the bottom of the skillet, add the onions and garlic and saute until the onions are soft.

Finely chop the parsely. Zest the lemon. Combine them in a large mixing bowl. Add four eggs and all the parmesan cheese. Mix well.

Juice the lemon into the chicken broth and add it to the chicken/onion/garlic. Bring to a boil and reduce by about a third, make sure you scrape all the delicious brown bits off the bottom of the skillet and let them dissolve into the broth.

When the noodles are done drain them but do not rinse. Put the hot noodles on top of the cheese/egg/parsely mixture, then add the chicken mix and TOSS well!

The aroma will likely say "Eat me NOW!" but it's best to let it sit for about 5 minutes to thicken up.

I serve with garlic bread and a salad!