We are talking real deal flavor here folks. This Italian night dish is worth all of the ingredients and work, not that it was too much work. It’s just about building layers of flavor into the dish so it all comes together in the end. And let me tell you, it came together great. Follow along and get ready to make a dish that anyone and everyone in your family will enjoy. Next week I will make the same, only changing from chicken to shrimp!
- 2lbs boneless skinless chicken thighs, cut into small cubes
- 6 tbs of bacon crumbles or 6 slices of bacon cut into small crumbles
- 1 cup heavy whipping cream
- 1/3 cup grated parmesan cheese
- 4 cups of baby spinach
- 1 cup chicken broth
- 1 tbs grass fed butter
- 2 tsp minced garlic
- Seasoning (don’t slack on any of these, they all go together so well):
- 1 tsp garlic powder
- Salt/pepper to taste
- Onion powder
- 1 tsp Italian seasoning
- 1 tbs Basil
Start by prepping your chicken thighs. Weigh out about 2lbs of thighs and cut into small eating chunks. I made a bit bigger than the size of a quarter. In large cooking pan, cook your thighs in 1tbs of butter. Add salt, pepper and garlic powder to taste. Cook until the chicken is fully cooked then remove from the pan, leaving the juices.
In the same pan, throw in your onion powder and your 2 tsp of minced garlic and sauté for about 20-20 seconds. Whisk in your heavy cream and chicken broth. Keep stirring as it starts to thicken a bit.
Once this starts to thicken, add your parmesan cheese, basil and Italian seasonings. Toss in your 6 tbs of crumbled bacon and 4 cups of spinach. Keep stirring, cooking on medium heat and let this continue to thicken for several minutes. Finally add in your chicken and let simmer.
Let your carbonara simmer for about 5-7 minutes on medium low. Taste your sauce and ensure it doesn’t need any more salt or pepper. Remove from heat, let sit a minute or 2 then plate and enjoy. Hope you enjoy it as much as my family did.