Grilled Chicken And Artichoke Carbonara Recipe

Cooking Directions

• STEP 1.Cook the pasta according to package instructions until al dente. Drain and set aside.
• STEP 2.In a large skillet, heat olive oil over medium heat. Add the grilled chicken and cook until heated through.
• STEP 3.Add the artichoke hearts to the skillet and cook for an additional 2-3 minutes.
• STEP 4.In a separate bowl, whisk together the eggs, Parmesan cheese, and black pepper.
• STEP 5.Add the cooked pasta to the skillet with the chicken and artichoke hearts. Pour the egg mixture over the pasta and toss to coat.
• STEP 6.Cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens and coats the pasta.
• STEP 7.Remove from heat and serve immediately. Garnish with additional Parmesan cheese and chopped parsley, if desired.

Cooking Tips

• Make sure to cook the pasta until al dente, as it will continue to cook slightly when added to the skillet.
• Be careful not to overcook the eggs when adding them to the pasta. Keep stirring to prevent them from scrambling.
• Feel free to add other ingredients such as bacon or peas for extra flavor and texture.

Storage and Serving

• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in a skillet over low heat, adding a splash of milk or cream to revive the creaminess.
• Serve the Grilled Chicken and Artichoke Carbonara as a main dish with a side salad or garlic bread.