Chicken Carbonara


1lb farfalle pasta

1lb boneless skinless chicken breast

1/2lb bacon

2 Tbs olive oil

3 garlic cloves chopped

1/4 cup sun dried tomatoes

3 egg yolks

1 1/2 cup of freshly graded Parmigiano-Reggiano

2-Tsp Perfectly Seasoned All-Purpose Seasoning, then to taste (or Seasoning Salt)

1-Tsp pepper to taste

1 fresh flat leaf parsley (garnish)


Cook pasta according to package directions. Heat the olive oil in a large skillet over medium heat. Add the bacon and saute until the bacon is crisp and the fat is rendered. Set bacon aside.  Saute the garlic and chicken breast in the bacon fat until chicken in done. Set chicken aside.  Toss cooked hot pasta in the pan (if needed add a tsp on olive oil). Meanwhile, in a separate bowl  beat the eggs and Parmigiano-Reggianocheese together in a mixing bowl, stir well. Remove the pan with the pasta from the heat and pour the egg/cheese mixture into the pasta, whisking quickly until the eggs thicken. Add the bacon, chopped sun-dried tomatoes, and chicken to the pasta. Season with Perfectly Seasoned  All-Purpose Seasoning and pepper to taste. Garnish with parley and serve.