Chicken Fettuccine Carbonara

This was a new recipe for me tonight, and there are definitely some things I will change next time I make it. I would cut the onion down to 1/4 cup and make sure they are sweet onions. I would also double the amount of sauce. It's definitely worth trying again, but needs some tweaking.


4 boneless, skinless chicken breasts, pounded flat
1/4 cup all purpose flour
8 ounces uncooked fettuccini  or spaghetti noodles
1 egg
1/2 cup fat free evaporated milk
2 teaspoons olive oil
1/2 cup chopped onion
1/4 cup dry vermouth
1/2 cup (2 ounces) grated fresh Parmesan cheese + more for serving
3 tablespoons finely chopped fresh flat-leaf parsley
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 center cut bacon slices, cooked and crumbled
1/4 cup frozen peas, thawed

Cooking Directions
  1. Season chicken breast with salt and pepper to taste; dredge in flour and then pan fry in a nonstick skillet sprayed with olive oil over medium high heat until browned on both sides. Set aside and keep warm.
  2. Cook pasta in boiling water 10 minutes or until al dente; Drain pasta mixture in a colander over a bowl, reserving 1/3 cup cooking liquid. Combine reserved cooking liquid, eggs, and milk, stirring with a whisk.
  3. Heat a large nonstick skillet over medium-high heat. Add olive oil and onion to pan; saute 2 minutes. Add vermouth; cook 1 minute.
  4. Add pasta mixture; stir to combine. Remove from heat; stir in milk mixture and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently. Remove from heat; stir in parsley, salt, pepper, bacon and peas. Toss until peas are warmed through. Serve immediately with chicken; top with more Parmesan cheese if desired.
Recipe source - What's Cookin' Chicago?