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I love when two amazingly delicious things are combined into one spectacular culinary delight.

Peanut Butter and Chocolate

Bacon and Anything

Chicken Carbonara and Lasagna?….say what?!

My friend Riley shared this recipe with me a few weeks back; it literally blew my mind.

*I’ve tweaked things just a bit to make them more “feelgoodfoodie friendly”…however, I think you’ll be pleasantly surprised with the results


Chicken Carbonara Lasagna

You will need:

-10-12 no-boil lasagna noodles

-1 16oz bag of frozen peas (or 2 cups of fresh peas!)

-2 uncooked boneless chicken breasts; seasoned with salt, pepper and garlic powder

-1/2 c of low sodium chicken stock

– 1/2 a pound of all natural uncured bacon (or a full pound if you’re feeling extra daring); cooked and crumbled

-1 c. shredded mozzarella (I like to use the fresh stuff)

-1  c. shredded cheddar (I like to used aged cheddar)

For the Sauce:

-1 16oz container of organic half and half

-1 cup low sodium chicken stock

-1/2 c freshly grated parmesan cheese

-2-3 gloves of garlic; chopped

– fresh basil; a handful, chopped

-salt and pepper

Preheat the oven to 375°.
In a large skillet, fry up the bacon! (mmm..bacon). Once your bacon is cooked to your liking, set aside. Let the “drippings” cool, then pour into a bowl. DO NOT clean your pan…all that residual bacon-y goodness is your friend.(everyone has different ways of discarding of bacon grease…I’m sure you do too..do so…now!) *

Place un-clean bacon skillet back onto the burner. Once it’s nice and hot, add your seasoned chicken breasts. Cover and let cook on high for 2-3 minutes. Add the 1/2 cup of chicken stock, flip the chicken, turn the heat down to medium and cover again. Let simmer for 15-20 minutes. **the extra splash of chicken stock acts to break up the cooked on bacon-y goodness. It also keeps moisture in the chicken while it simmers…and it’s pretty darn tasty too**

Once your chicken is cooked all the way through, remove it from the pan, shred it up with a fork, and set aside for the time being. Don’t clean the pan. All those tasty brown bits will make your sauce AWESOME. Put the pan back onto your stove. Here comes the fun part…

Heat the pan to medium-high heat (which shouldn’t take long since you JUST cooked your chicken in this pan). Add 1/2 cup of the chicken stock to the pan. Using a wooden spoon, scrape the bottom of the pan to break all the cooked on chicken/bacon remnants free. After your pan has been deglazed, add the chopped up garlic, basil and half & half. Give it a good stir, cover and let simmer for 5-10 minutes; stirring occasionally. Now, add the parmesan cheese and remaining 1/2 cup of chicken stock. Stir and cover for another 10 minutes; stirring occasionally so the sauce doesn’t burn. That would be a big bummer.

Once your sauce starts to bubble, add the peas and chicken to the skillet. Mix everything together until well combined; then turn the burner off.

In a small bowl, combine the shredded cheeses (this step isn’t necessary but will make “layering” your lasagna easier)

In a greased 9×13 baking dish, spoon out a thin layer of sauce on the bottom of the pan. Add a layer of noodles. Top the noodles with another layer of sauce. Sprinkle with a third of your crumbled bacon; then add half of your cheese mixture. Cover with another layer of noodles and spoon out the rest of your sauce. Take another third of your bacon and sprinkle it over the sauce; add the rest of your cheese. Now, sprinkle the rest of your bacon on top of the cheese. Have I mentioned that I love bacon?

Cover with foil and bake for 25 minutes. Remove foil and bake for another 5-15 minutes; or until the cheese is browned and ooey-gooey.

Remove from oven and let sit for 5-10 minutes

Cut. Serve. Devour. (Pairs great with a large salad of fresh greens and a light vinaigrette…and a big ol’ class of wine)

Makes 10-12 servings

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