Chicken Pasta Carbonara

1. Using a microplane, zest lemons. Set zest aside until needed.
2. Cut zested lemons in half and juice. Strain the juice to remove any seeds. Set aside until needed.

This pasta dish uses roasted broccoli. Roasting the broccoli gives the pasta added flavor, texture, and color.

3. To roast the broccoli, toss florets in oil and place evenly on sheet pan sprayed with pan spray. Sprinkle with salt and pepper.

Take care not to overcrowd pans. This will cause the broccoli to steam rather than roast.

4. Place broccoli in 400° oven. Roast until caramelized, brown, and crispy- approximately 12-15 minutes.

Cook to 135°F or higher.

5. Hot hold, uncovered, until needed.

Hold at 135°F or above.

To make the Pasta Carbonara

1. Cut chicken breast into strips or large dice and toss in House Seasoning Blend to coat.

You can also use precooked chicken strips, diced or shredded chicken.

2. Using the tilt skillet, heat the oil over medium-high heat.
3. Add the seasoned chicken to the skillet in a single layer. Sauté 5 minutes, only stirring once. This allows the chicken to sear, creating a nice, golden-brown color.
4. Reduce the heat to medium-low. Add the bacon and cook 5-7 minutes to crisp.
5. Add the onions and garlic. Continue to cook on medium-low heat for an additional 3 minutes.
6. Stir in corn, green beans, cheese sauce, chicken broth, lemon juice and lemon zest. Gently stir to combine.
7. Bring to a simmer and continue cooking 2-3 minutes, stirring occasionally.

Cook chicken and bacon to 165°F for at least 15 seconds.

8. Stir in prepared penne pasta and roasted broccoli. Remove from heat. The Chicken Pasta Carbonara is ready.
9. Hot hold, covered, until served.

Hold at 135°F or above.

10. To Serve: Portion 1 ½ cups chicken pasta carbonara into serving containers or directly onto trays. Finish with 1/2 tablespoon chopped parsley.