Parmesan Chicken Alfredo with Peas

This dinner was supposed to be Spaghetti Carbonara with Peas, but as I munched on my second slice of bacon at breakfast, I asked C how much of the bacon he had cooked. Turns out, it was all of it. Grocery shopping isn't the easiest in a ski town. I could get some $12 bacon at the closest grocery store, this isn't center cut heritage pork, this is the same bacon you could get for $4 at any grocery chain. We had plans to go to the "big" grocery, which is about a 30 minute drive the next morning, so I needed to improvise. I had some chicken in the freezer and Parmesan Chicken Alfredo with Peas was born. This meal is comforting and easy to prepare, feel free to use any pasta you like, I used thin spaghetti because it was supposed to be Carbonara. It would be lovely with penne or fettuccine as well.

Parmesan Chicken Alfredo with Peas

12 ounces thin spaghetti
2 cups frozen peas
2 tablespoons butter
1 clove garlic, minced
1 ½ cups cream
1 ¼ cups grated parmesan cheese, divided
1 egg
2 large boneless skinless chicken breasts
¼ cup Italian bread crumbs
2 tablespoons canola oil

Prepare the pasta per package instructions, add the peas during the last 5 minutes of cooking. While pasta is cooking, melt the butter in a medium sauce pan. Add the garlic and sauté until fragrant, about 30 seconds. Add cream and bring to a low simmer. Add 1 cup parmesan cheese and stir until melted into the sauce. Add cooked pasta and peas to the Alfredo sauce and toss until coated.

While pasta and sauce are cooking, whisk the egg in a shallow bowl. Set aside. In a second shallow bowl, mix bread crumbs and ¼ cup parmesan cheese. Dip each chicken breast into the egg and then the bread crumb mixture. In a large skillet, heat the oil over medium heat. Pan-fry chicken until cooked through, about 4 minutes per side. Slice the chicken and serve overtop of the pasta.

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