Okay, okay, so it’s not “Carrabona” it’s Carbonara. Yes and it came from the commercial of Olive Garden and it made me drool so of course I had to try to make it. Sometimes my dyslexia makes me say things different than they are and sometimes I add more ingredients to the recipe than it really calls for. It doesn’t matter what you call this recipe … it was one of those “comfort-yummy-food-that-I-ate-too-much-but-I-will-eat-some-more-if-there-is-some” recipes. Next time I will double the recipe so that there are leftovers. There was just enough for two of us.
½ cup butter
½ Tbsp minced garlic, divided
1 Tbsp chopped salt pork
1 Tbsp flour
½ cup parmesan cheese, divided
1 cup heavy cream
1 cup milk
16 cheese filled raviolis
1 cup shredded mozzarella
½ cup shredded Swiss cheese
1½ cup fresh chopped tomatoes
1 Tbsp parsley
¾ lb chicken pieces
1 Tbsp extra virgin olive oil
1 tsp garlic salt
1 tsp Italian seasoning
Marinate chicken in olive oil, 1 tsp garlic salt and Italian seasoning for 30-45 minutes.
Cook salt port and reserve 1 Tbsp grease.
Cook ravioli according to package directions, drain and set aside.
Melt butter in medium size sauce pan; add remaining garlic and salt pork pieces and sauté for 4-5 minutes, stirring often. Add flour, ¼ cup parmesan cheese, cream, milk and grease from salt pork. Bring to a boil, reduce heat and let simmer gently; stir occasionally.
In large skillet cook chicken until juices run clear. Add creamed mixture and mix well.
In small bowl add mozzarella, Swiss, ¼ cup parmesan cheese and parsley and mix well.
© Crackerberries 2011
