Creamy Parmesan Carbonara Chicken

For The Chicken:

• 2 large boneless and skinless chicken breasts , halved horizontally to make 4 filets
• 2 heaping tablespoons flour (all purpose or plain)
• 3 tablespoons finely grated fresh Parmesan cheese
• 1 teaspoon salt
• Cracked pepper

For The Sauce:

• 1 tablespoon olive oil
• 2 teaspoons butter (or sub with oil)
• 8- ounces | 250 grams bacon , trimmed of fat and cut into strips (I use shortcut bacon in Australia)
• 1 small onion , chopped
• 6 large cloves garlic , minced or finely chopped
• 1-1/2 cups half and half (or use reduced fat cream or evaporated milk)*
• 1/2 cup finely grated fresh Parmesan cheese
• 1/2 teaspoon cornstarch (cornflour) mixed with 2 teaspoons of water

Instructions

1. Season the chicken with salt and pepper. In a shallow bowl, combine the flour and parmesan cheese. Dredge seasoned chicken in the flour mixture; shake off excess and set aside.
2. Heat the oil and butter in a large non stick pan or well-seasoned cast iron skillet over medium-high heat until butter has melted and pan is hot. Fry the chicken until golden on each side, cooked through and no longer pink (about 4-5 minutes per side, depending on the thickness of your chicken). Transfer onto a warm plate.
3. Add the bacon strips to the pan and fry until crispy. Drain off some excess fat, keeping about 1 teaspoons worth in the pan. Add the onion and garlic and fry until onion is transparent (about 1 minute). Reduce heat to low heat, and add the half and half (or cream). Bring the sauce to a gentle simmer; season with a little salt and pepper to your taste. Add in the parmesan cheese, and allow the sauce to simmer until the parmesan cheese has melted slightly. (If the sauce is too runny for your liking, add the cornstarch/water mixture into the centre of the pan and mix through fast to combine into the sauce. It will begin to thicken immediately).
4. Add the chicken back into the pan to serve.
5. Serve with steamed vegetables (broccoli and/or cauliflower work best), over zucchini noodles, your favourite pasta, or rice.

Chicken Yakisoba

INGREDIENTS

• 1/2 head green cabbage 
• 1 medium yellow onion
• 2 medium carrots 
• 1 small crown broccoli 
• 1 inch fresh ginger 
• 1 large chicken breast 
• 2 Tbsp vegetable oil 
• 2 3 oz. packages ramen noodles, seasoning packets discarded 
• 1 tsp sesame oil, optional 
• 1/4 cup soy sauce 
• 1/4 cup worcestershire sauce 
• 2 Tbsp ketchup 
• up to 1 Tbsp sriracha hot sauce 
• 1 Tbsp sugar 

1. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only 1/2 tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

Parmesan Chicken Penne

• 2 tbsp (30 mL)olive oil
• 1 1/2 lb (681 g)boneless, skinless chicken breast, cut into 1-inch pieces
• 3 clovesgarlic, minced
• 1 canCAMPBELL’S® Condensed Cream of Chicken
• 3 cups (750 mL)CAMPBELL’S® No Salt Added Ready to Use Chicken Broth
• 3 cups (750 mL)uncooked  penne pasta
• 2 cups (500 mL)frozen peas
• 1/2 cup (125 mL)grated  Parmesan cheese
• 1/4 cup (60 mL)fresh basil leaves, chopped or torn

1. 
   
2. Heat oil in a large saucepan over medium-high heat.  Add chicken and cook for 5 minutes, stirring occasionally, until browned.  Add garlic; cook and stir for 30 seconds.
3. Stir in the soup and broth; mix well.  Stir in the penne and bring to boil.  Reduce heat to medium.  Cook, uncovered, stirring occasionally, for 15 minutes. 
4. Stir in peas. Cook 3 minutes or until the penne is tender and the chicken is cooked through.  Sprinkle with cheese and basil.