Ingredients
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50 g Bacon, chopped
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1/4 pack Balducci Fussili, boiled
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2 packs Clara Olé Carbonara Pasta Sauce
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5g McCormick Cajun Seasoning
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1 pc Large White Onion
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60g Cheddar Cheese, grated
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60g Asiago cheese
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60g Parmesan Cheese, grated
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Marinade for Chicken
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500g Chicken Thigh Fillets
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1 pack Clara Olé Korean BBQ Marinade
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5ml La Española Pomace Olive Oil
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to taste Iodized Salt
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to taste McCormick Black Pepper Ground
Directions
Steps
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1
Done
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Render the fat of bacon in a pan. Set aside. |
|
2
Done
|
On the same pan with the bacon oil, saute onions, garlic and bellpepper. |
|
3
Done
|
Add Clara Ole Carbonara Sauce and McCormick Cajun Seasoning. |
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4
Done
|
Add the cheese but save some for toppings. Heat until melted. |
|
5
Done
|
For the chicken, marinate in Clara Ole Korean Barbecue Marinade at least 30minutes. Add salt and pepper to taste if needed. |
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6
Done
|
Heat oil in a pan. Pan fry the chicken until cooked. |
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7
Done
|
In a baking dish, put the cooked pasta and mix the sauce. Top with chicken, bacon and cheese. |
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8
Done
|
Bake at 350 F or until cheese is melted. You may garnish with parsley. |
