Chicken Almost Carbonara Recipe

Place bacon in a large skillet and cook over medium-high heat turning occasionally until evenly browned about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle.

Bring a large pot of lightly salted water to a boil. Add penne and cook stirring occasionally until tender yet firm to the bite about 11 minutes. Drain and transfer to a large bowl.

At the same time heat olive oil and butter in a 12-inch skillet over medium heat until butter is melted and oil is hot. Add onion and cook stirring often until tender 3 to 5 minutes. Add mushrooms and cook stirring often until soft 3 to 5 minutes. Add garlic; cook and stir until fragrant about 1 minute. Stir in Italian seasoning salt and pepper and evenly distribute the contents in the skillet.

Stir in wine and bring to a boil about 3 minutes. Pour in 2 cups chicken stock add cooked chicken and peas and bring to a boil.

While mixture is coming to a boil place flour in a pint jar with a lid. Slowly add remaining chicken stock to the jar stirring briskly to break up any lumps. Place the lid on the jar and shake until well blended. Slowly pour flour-stock mixture into the boiling mixture and stir to prevent lumps. Return to a boil and cook stirring occasionally until thickened about 5 minutes.

Remove from the heat and stir in 1 cup Parmesan cheese until melted. Pour the hot sauce onto the pasta add parsley and crumbled bacon and stir to combine. Serve in individual bowls with additional Parmesan if desired.