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GARLIC CHICKEN CARBONARA

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This is a simple family favourite with the addition of slow-cooked chicken breast. It’s great for informal entertaining too.

Preparation time: 10 minutes

Cooking time: 2–3 hours

Serves 4

300g (10oz) boneless chicken breast, about 2 breasts, cut into 2cm (¾in) pieces

100g (3½oz) pancetta, cut into 2cm (¾in) pieces

1 tbsp plain flour

1 garlic clove, peeled and finely chopped

100ml (3½fl oz) white wine

Sea salt and freshly ground black pepper

100ml (3½fl oz) double cream

400g (14oz) dried spaghetti

2 egg yolks, beaten

2 tbsp chopped fresh flat-leaf parsley

Place the chicken and pancetta in the slow cooker dish and sprinkle the flour over the top. Mix well with a wooden spoon until the meat is coated in the flour. Add the garlic and wine and season generously with salt and pepper. Cover with the lid and cook on low for 2–3 hours, stirring every now and again if you’re around, until the sauce is thick and no longer tastes floury.

After cooking, remove the slow cooker dish from the heated base and beat in the cream, making sure there are no lumps remaining. Leave to stand for about 5 minutes to cool slightly.

Meanwhile, bring a large pan of salted water to the boil. Add the spaghetti and cook for 10 minutes or until tender but still firm to the bite (al dente). Drain, keeping about 2 tablespoons of the cooking water if you can.

Add the egg yolks to the chicken mixture and mix quickly to combine. Check the seasoning, adding more salt and pepper if necessary.

Tip the cooked pasta and the reserved cooking water into the sauce and mix well. Scatter the chopped parsley over the top and serve immediately on warm plates with a green salad.

200 Easy Slow Cooker Recipes

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