Chicken Carbonara

Ingredients for Chicken Carbonara:

• 350g dry or 500g fresh tomato fettucine
• 600g chicken tenderloins
• 40g butter
• 3 eggs
• 300ml cream
• 50g freshly grated parmesan cheese
• Basil leaves for garnish

 Method for Preparation of Chicken Carbonara:

01Bring a saucepan of salted water to a boil. 

02Add the fettucine and cook according to the packet instructions, or until al dente.

03Drain and keep warm.

04Trim and slice the tenderloins in half on the diagonal. 

05Melt the butter in a frying pan and cook the chicken for 4-5 mins, or until browned.

06Lightly beat the eggs and cream together and stir in the grated Parmesan.

07Season with salt to taste and stir through the chicken.

08Combine the chicken and cream mixture with the fettucine in the frying pan.

09Reduce the heat and cook, stirring or until the sauce is slightly thickened. 

10Do not keep on the heat too long or the eggs will set and scramble.

11Season with black pepper and serve, garnished with the extra Parmesan and basil leaves.