All Photos © Christine Elise McCarthy 2013
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OK – these might not be the prettiest photos of food you have ever seen & I apologize but this dish was still delicious.
I also apologize for being rather slack about posting at all but I have been consumed by putting the final touches on my debut novel, Bathing & the Single Girl. I expect to have it out early next year. It is a comic, mockumemoir. It is raunchy & hilarious & I hope you all read it!
Anyway – I made this dish with the leftover parsley pappardelle & roasted tomatoes from my Homemade Parsley Pappardelle with Roasted Tomatoes & Creamy Chanterelle Mushrooms from a few days ago.
You can use any kind of pasta you like for the dish but I think I would recommend spaghetti. If roasting tomatoes sounds like a pain in the arse – blow that off. The dish will be okay without them.
Also – I tried this new brand of vegan chicken.
They make more of an effort to make this stuff look like grilled chicken but I like the cheaper version from Trader Joe’s better.
That Trader Joe’s version makes THE BEST Vegan Orange Chicken ever!
You could make this dish with real chicken, too. Or – if you are a fan of smoked salmon – try my Smoked Salmon Spaghetti Carbonara!
Vegetarian Chicken & Broccoli Carbonara with Roasted Tomatoes
For the roasted tomatoes
10-20 grape or cherry tomatoes – halved
4 garlic cloves – chopped
A few fresh rosemary sprigs – stems removed & chopped
For the Carbonara
1/2 lb pasta
6-8 oz vegan (or other) chicken
2 (or more) cups of small broccoli florets
4 cloves garlic – minced
1/2 cup grated Parmesan
Crushed red pepper (optional)
S&P to taste
Parsley as garnish
Extra Parmesan for garnish
For the roasted tomatoes
Toss the halved tomatoes with the diced garlic, rosemary, 1-2 TBS olive oil and S&P. Roast on parchment or otherwise lined cooking sheet at about 350-40 for 20-25 minutes. Set aside.
For the carbonara
Whisk the eggs with the Parmesan. Add about 1 tsp black pepper. Set aside.
Heat 2 TBS olive oil in a large saute pan. Saute the chicken (or faux chicken) until it begins to brown. If using real chicken – cook it through. Set aside.
Add another TBS olive oil to the pan & saute the broccoli and about 1 tsp (or to taste) or crushed red pepper. When it is tender – add the garlic & cook for another minute. Add the chicken & the roasted tomatoes (if using) & set aside on very low heat.
Cook the pasta, drain it & immediately toss it with the raw egg & cheese mixture.
Add the egg/pasta to the chicken & broccoli & heat it all through.
Serve with S&P to taste & lots of Parmesan & chopped parsley.