Chicken penne carbonara with crispy crumbs
A delicious baked pasta dish of chicken penne carbonara with crispy crumbs to keep the whole family happy.
- 45 mins cooking
- Serves 4
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Ingredients
Chicken penne carbonara with crispy crumbs
- 250 gram penne pasta
- 2 teaspoon olive oil
- 8 slice prosciutto (120g), sliced thinly
- 2 clove garlic, crushed
- 3 cup (480g) shredded barbecued chicken
- 4 eggs
- 1 cup (250ml) pouring cream
- 1 cup (80g) coarsely grated parmesan
- 1/4 cup coarsely chopped fresh chives
- 1 1/2 cup (105g) coarse stale breadcrumbs
Method
Chicken penne carbonara with crispy crumbs
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1Preheat oven to 200°C/400°F.
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2Cook pasta in a large saucepan of boiling water until tender; drain.
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3Heat oil in same pan over low heat; cook prosciutto, stirring, for 5 minutes or until crisp. Add garlic; cook, stirring, 1 minute. Add pasta to prosciutto mixture, then chicken.
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4Whisk eggs, cream, parmesan and chives in a large jug; season. Stir into pasta mixture.
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5Spoon pasta mixture into a 2-litre (8-cup) ovenproof dish; sprinkle with breadcrumbs. Bake for 25 minutes or until browned lightly.
Notes
A large barbecued chicken weighing about 900g (1¾ pounds) should give you 3 cups of shredded chicken meat. For the breadcrumbs, we used ciabatta with the crust left on, cut into pieces then processed. You can also use panko (japanese) breadcrumbs.
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