Not the most colorful piece to photograph by any means, but definitely a tasty dish in it's own right. Recently at my work place we did a Chicken Pecan Fettuccine, well at home I modified up the recipe a little bit to get some bacon action going into the dish as well and, so I'll toss Carbonara in there even though it should have some peppers to and is a far cry from 'traditional' Carbonara as well. When I do this recipe again I'll add Roasted Red Peppers to it for both color and flavor.

I also used Whole Grain pasta with this and wanted to give a little shout out to  CrssaFox who is starting up a blog related to trying a diet removing enriched flour from the diet. wholegrainchallenge.blogspot.com For the site which I totally respect and think is a great Idea. She's got some product comparisons up there and recipes, so if you are interested in making things a little more healthy please check out her blog there.

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Chicken Pecan Carbonara with Spaghetti

8 Oz Whole Grain Pasta (Spaghetti in this case)
4 pieces of bacon, cut into small pieces.
1 Lbs boneless, Skinless chicken breast (Cut into bite size pieces)
1 tsp Seasoned Salt
2 Tbsp Flour (Use Whole grain if you like)
8 oz White Mushrooms (Or Baby Bellas for even more flavor)
OPTIONAL: 1/2 cup Roasted Red Peppers, cut into small pieces
1 cup Heavy Cream
1/4 cup white wine
3 Green Onions, Chopped
1/4 cup Parmesan Cheese
1/4 cup Pecans.


Start by bringing water to a boil for pasta and begin cooking following the package instructions. ( I personally like to cook Whole-Grain pastas a couple minutes longer than what the package says, they seem to come out with a better texture.)

Put bacon into preheated saute pan and cook four to five minutes. We want the grease from the bacon, and the bacon itself, as it'll provide us what we need for cooking our chicken and other ingredients.

Put Chicken, Flour, and Seasoned Salt in a Ziploc Bag. Shake up and add to cooking bacon. Brown chicken for several minutes then add in mushrooms. Cook till mushrooms become browned lightly and more tender.

Add in Heavy Cream, Green Onions, and White Wine. Stir and simmer for five minutes or until sauce reduces and thickens with chicken. Mix in cooked pasta and top with Parmesan and pecans.

Enjoy a rather rich and tasty dish! Serve with a nice salad to round out the meal.