Monday, February 25, 2008

Left-over Do-Over

Chicken carbonara is one of my favorite dishes. And I had the opportunity to make this for dinner recently because we had some left-over roasted chicken. I've tried making this dish before using the fresh skinless/boneless chicken breast. It was good too, but using roasted chicken just makes a whole lot of difference in the taste.

Carbonara, as you might know, is made from whipped cream and cheese - so it's not a dieter's food. To balance the richness of the sauce, I thought that I should use the healthier
organic whole wheat pasta - which I already had in my pantry. (I'm just trying to play some tricks with my own mind, you know ;oD )
I had to cut down the recipe that I had for this as I'm cooking only for 2 people. Problem was, I overlooked the fact that whole wheat pasta absorbs more liquid than the regular one. So as you can see, the pasta didn't have the desired amount of sauce as it should have.
But inspite of this, the pasta still came out tasty (thank God!). The roasted chicken, creamy sauce with parmesan cheese, the hint of lemon in the background plus the crunch of walnuts were a nice balance of flavor.

If you want to try this dish, pls. check out the recipe here. I followed most of what the recipe calls for except that I added shallots to the garlic, used bacon instead of pancetta, and like I said, I had to cut it down and used whole wheat instead of the regular pasta.

So remember, if you want to use whole wheat pasta like I did, increase the amount of liquid so you'll have a good amount of sauce in your dish. I promise you, it's going to be yum'oh!

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