Hatch Green Chile Chicken Carbonara

• Heat oven to 350 degrees.
• Prepare pasta according to the package directions
• Meanwhile, melt 1 stick of butter in a medium-size saucepan over medium-low heat. Add the garlic, saute lightly, add the Hatch green chile and heat
• Break the three eggs in a separate dish and scramble, set aside
• Pour the half and half in a bowl and heat in the microwave (do not boil)
• 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

• 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
• Add the parmesan cheese and mix until combined then add the heated half & half and stir
• Mix in the cooked chicken and bacon pieces
• Pour into 4 individual bakings dishes or a 7 X 5 baking dish filling to the very top
• 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
• Place the casserole dish or dishes on a baking sheet and back in the oven for 15 minutes
• Remove, allow to rest for 5-10 minutes prior to serving.