Chicken Alfredo Carbonara Fettuccine

Ingredients · 4 servings

• 340 gDried fettuccine
• 4 sliceBacon, diced
• 450 gChicken breast, diced
• ¾ tspBlack pepper, ground
• 150 gCremini mushrooms, sliced
• 4 cloveGarlic cloves, minced
• 1 cupGreen peas
• 1 ½ cupReduced-fat alfredo sauce

Equipment

stovetop, chef knife, cutting board, serving bowl, serving spoon, skillet, stockpot, strainer, thermometer, tongs, wooden spoon

Instructions

1. 1
   Prep and tools

   Gather all ingredients, dice the bacon and chicken, slice mushrooms, mince garlic, and set out a chef knife, cutting board, stockpot, strainer, skillet, wooden spoon, tongs, and thermometer. · 5 min

   What to look for: Ingredients measured and tools ready on the counter

2. 2
   Cook fettuccine

   Boil the dried fettuccine in plenty of water until al dente, then drain well and keep the pasta warm. · 10 min

   When it is done: Bite one strand; the center has slight resistance with no chalky core.

3. 3
   Render bacon

   Cook the diced bacon in a skillet over medium heat until the fat renders and the edges turn crisp, then transfer the bacon to a bowl. · 6 min

   When it is done: Bacon edges are crisp and at least one tablespoon of fat has rendered into the pan.

4. 4
   Brown chicken

   Add the diced chicken breast and ground black pepper to the bacon fat and sauté over medium-high heat until golden and cooked through. · 7 min

   When it is done: Chicken reaches 74°C / 165°F at the thickest piece

5. 5
   Cook vegetables

   Add the sliced cremini mushrooms and sauté over medium heat until their moisture evaporates and edges brown, then briefly stir in the minced garlic until fragrant. · 6 min

   When it is done: Pan is nearly dry, mushroom edges are browned, and garlic is fragrant but not dark.

6. 6
   Combine pasta

   Add the green peas, reduced-fat alfredo sauce, cooked fettuccine, and reserved bacon to the skillet, then toss gently over low heat until coated and steaming. · 4 min

   When it is done: Sauce at the center registers 74 degrees Celsius, 165 degrees Fahrenheit, and peas are hot throughout.

7. 7
   Serve

   Divide the chicken alfredo carbonara fettuccine among warm bowls and serve immediately while hot and glossy. · 2 min

   What to look for: Creamy sauce clings to the fettuccine without clumping