Chicken and Pepper Carbonara

This is Marie, sharing a recipe that I concocted because I couldn’t do what had been planned for the evening. Faced with the challenge of nevertheless making something that we hadn’t had before without being able to use the planned recipe for which the ingredients had been purchased, I poked around in my books and found something that, while all the ingredients for it were not actually present, I could still substitute and hope for the best. I chose baked spaghetti carbonara, and changed half of the ingredients.

8 oz angel hair pasta noodles
2 tbsp butter
4 large eggs, beaten
3/4 cup parmesan cheese, divided
Salt and pepper to taste
1 chicken breast, cubed
1/4 cup finely diced red pepper
large spoonful of olive tapanade

1) preheat oven to 350. While preheating, cook noodles according to box instructions and saute the chicken. I used the nice flavored olive oil we’d gotten from a media event goody bag. Spray 8 inch baking dish with nonstick cooking spray.
2) Combine eggs, 2/3 of the cheese, salt and pepper. Add butter to warm spaghetti, then add the egg mix. Toss to mix.
3) Stir in chicken, diced pepper, and pour into baking dish. Sprinkle with remaining cheese. Bake until heated through, about 25 minutes.

The girlchild was extremely dubious of the whole idea, protesting that she doesn’t like scrambled eggs, and that the uncooked noodles looked iffy. She took seconds and also ate the leftovers from the baby’s bowl, but I think I need not say any more about how the dish turned out (he merely pecked at his food, but he was somewhat overstimulated and also overdosed on goldfish earlier in the evening).

If I made it again, I would definitely use the green onions that I didn’t have this time. I’d probably keep the sweet peppers anyway, though.

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