Welcome to my personal recipe share page. All the recipes found here are all tried and true. Some have been shared by friends and some are old family recipes. Others I've found on cooking sites, web pages and in cook books. All have been tweaked to my families liking. Please note that I don't create my own recipes and I'm not taking credit for others recipes. I'm simply sharing what has worked for us and sharing our favorites. Since I know how much I enjoy new and exciting recipes, I thought I would share them with the world! I get tired of making the same dish time and time again. It's true that while something is worthy of being enjoyed frequently, the same rotation gets old fast. The recipes you will find here, for the most part, are simple to create with easy to come by ingredients. While there may be the recipe that requires a little more effort, I can assure you that it will be worth it. There will also be plenty of crock pot creations for you to choose from. I hope that you find something here that appeals to you and that you will share your favorites with me. Enjoy and Bon Appetite!

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Monday, May 23, 2011

Chicken Carbonara

(Okay, I know that I’ve said before how THIS was our favorite recipe, but really, this time I mean it. Holy Smokes, this was AH-MAZ-ING! We love eating at Buca di Beppo. One of our favorite dishes there is the Carbonara. Kevin thought that maybe I should try to find a copycat recipe since it’s so yummy…and I did. This turned out spectacular. It tasted exactly like Buca’s. I will be making this again and again and again. Everyone had seconds. Kaeleb even asked to take it to school with him for lunch. J Now, with all this being said, it isn’t the most healthy meal you can have. Nor is it low budget. But trust me when I say, you’ll want to make this and take your chances, at least periodically! I served this with a Caesar Salad and Garlic Bread. NOM-NOM-NOM!)  

 ½ cup olive oil
8 ounces prosciutto, thinly sliced
¼ cup minced garlic
2 pounds boneless, skinless chicken thigh (chopped and cooked)
1 ½ cups heavy cream
1 ½ cups alfredo sauce (See recipe below)
1 cup frozen peas
Salt and pepper to taste
Spaghetti (14 oz) *I use whole wheat pasta in everything.

 Prepare alfredo sauce.

1 quart heavy cream
4 tbsp butter
2 cups parmesan cheese
Salt and pepper

 Heat the cream over medium heat until reduced by a third. Add the butter, stirring constantly, then incorporate the cheese, and salt and pepper to taste.

 Boil pasta then place in a large bowl covered by a lid.

 Dice and cook the chicken using a little oil in a skillet. Remove and set aside.

 In a pan, heat the olive oil over medium heat until very hot. Add the prosciutto slices and sauté until it starts to brown and has bubbly white caps. Add the minced garlic and sauté just long enough got the garlic to begin to caramelize.

 Add the chicken, cream and alfredo sauce and slowly bring to a simmer. Add the peas and season with salt and pepper. Cook until the sauce thickens slightly and the chicken is hot.

 Toss the cooked pasta with the sauce well. Serve immediately.

 Makes 10 servings.

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