Simplified Chicken Carbonara

Sauces can be scary, but this skillet carbonara is just the ticket for getting you back in the swing of home cooking some REALLY great Italian. Total time from start to finish is 25 minutes.

Ingredients:
2 large or 4 small chicken breast, boneless, pounded 1/2 inch thick
4 Tbsp butter, divided
4 cloves garlic, sliced thin, divided
1 pint heavy cream
1 cup (more for garnish) SHREDDED Parmesan
4 handfuls spinach
4 sun dried tomatoes, sliced
4 slices bacon, browned and crumbled
8 oz (dry) linguine
Salt and pepper to taste

TIP… Put a few paper towels on a plate and lay the bacon on it, cover with another paper towel and microwave for 3-4 min. Boom.crispy bacon.

Instructions:
Start heating the water for the pasta.
In a large skillet on medium heat melt 2 Tbsp butter, 2 cloves garlic sliced, cook the chicken until just done, about 6 min per side… set on a plate, cover with foil to keep moist.
Add the remaining butter and garlic to pan.
(I slice the chicken at this time) TIP don’t slice completely through the breast and it will hold together for a beautiful presentation after being added back to the dish….

Start the pasta in the boiling water at this time.
Add the heavy cream to the pan, heat 1 minute.
Add the Parmesan, heat stirring until cheese melts and butter is thoroughly mixed into the sauce. About 5 minutes.

Remove the noodles from heat and set aside.
Drain and add the middle to the sauce, add the bacon, dried tomatoes, and spinach, tearing the leaves. Heat for 2 minutes.

Return the chicken to the skillet and heat 2 minutes.
Sprinkle with additional Parmesan as desired. Enjoy!!!