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How to Make Chicken Carbonara with Hatch Green Chiles

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How can Carbonara with Chicken say I love you?  Easy, when it’s made with love and by both of you.  But of course, adding a few Hatch green chiles to our Chicken Carbonara to heat up the moment doesn’t hurt.    
  

Carbonara Pasta recipe

Valentines Day has always been special to me. I love the basic idea of just telling your loved ones that they hold a special place in your heart.  
You don’t need big bouquets, large boxes of candy or stuffed animals to accomplish this.   A sweet little hand-drawn valentine or a special home-cooked dish always works for us.   

We don’t like to go out for Valentines Day, it’s always more special for us to enjoy an intimate dinner at home.  
Pasta Carbonara
This dish is so much fun to make together and more than two hands are often needed in the preparation so it’s a great time to enjoy kitchen time with your sweetie.  

But don’t wait to enjoy this great pasta dish, it makes a special dinner when the two of you are celebrating just being together.     

Chicken Carbonara with Hatch Green Chile


Ingredients
  • 1 box (16oz) of bowtie pasta
  • 3 eggs beaten
  • 1 pint half and half, heated
  • 1 stick of butter + 2 tablespoons
  • 4 cloves garlic, minced
  • 1/3 cup parmesan cheese
  • 2 grilled chicken breasts, roughly chopped
  • 6 slices of bacon, cooked, roughly chopped
  • 1 cup chopped Hatch green chile
  • 1 cup of panko
Instructions
1. Heat oven to 350 degrees.
2. Prepare pasta according to the package directions
3. Meanwhile, melt 1 stick of butter in a medium-size saucepan over a medium-low heat. Add the garlic, saute lightly, add the Hatch green chile and heat
3. Break the three eggs in a separate dish and scramble, set aside
4. Pour the half and half in a bowl and heat in microwave (do not boil)
5. As soon as the pasta is done, drain and place back in the pot.
(This is where it’s nice to have a second set of hands)
6. While pasta is still hot, add the butter mixture and gently mix, immediately add the eggs a little at a time while continuing to mix allowing the heat of the pasta to cook the eggs
7. Add the parmesan cheese and mix until combined then add the heated half & half and stir
8. Mix in the cooked chicken and bacon pieces
9. Pour into 4 individual bakings dishes or  a 7 X 5 baking dish filling to the very top
10. Melt two tablespoons of butter in a small saucepan, add the panko crumbs and stir until butter is absorbed and panko crumbs are golden brown. Top the pasta with the panko crumbs
11. Place Individual or a 7 X 5 baking dish on a baking sheet and place in oven for 15 minutes
12. Remove, allow to rest for 5-10 minutes prior to serving.
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Roasted Hatch Green Chile can be found on Amazon
In case you would like to serve your Chicken Carbonara in one of these Red Creuset Baking dishes, here is where they can be found.   Also they do come in other colors. 
Great Served With:
Kristi’s Raspberry Trifles
Sourdough Crusty Bread
Mimosa with Grand Marnier!!

Carbonara Pasta with Chicken and Bacon

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Comments

  1. Oh, I'm really into chillies right now! This recipe sounds great! Be sure to stop in today. I'm giving away dried cayenne peppers from my garden and another great recipe. I'm going to pin your chicken recipe. Looks amazing!

    Reply

  3. This looks delicious. You are an amazing cook. Come over and share your recipe at our Wake Up Wednesday Linky Party and your Giveaway. I so hope to win that coffee brewer, fingers crossed 🙂
    Angel

    Reply

  6. Tried this last night. It was great even though I didn't have bow tie pasta, I used penne. My husband said it was a keeper.
    The green chilies make this dish.
    Thanks for the recipe,
    Bev

    Reply

  11. This looks delicious. Im going to have to add this as a menu option for my house. I like chilies but never cooked with it so this is great. Thank you for sharing. #sitsblogging #commentlovetribes

    Reply

  17. Hi Evelyn,
    What a great pasta dish, I just love that southwest flavor. Hope you are having a great week and thanks so much for sharing with Full Plate Thursday!
    Come Back Soon!
    Miz Helen

    Reply

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