Nashville Underground executive sous chef Zach Sass made Nashville Hot Chicken Carbonara. Nashville Underground is located downtown at 105 Broadway Nashville, TN 37201. Follow Nashville Underground on Facebook: @NashvilleUnderground, Instagram: @Nashville_Underground and Twitter: @NashUnderground. For more information, go to NashUnderground.com.
Nashville Hot Chicken Carbonara
1 Box Penne Noodles
2 oz olive oil
8 oz Sliced Bacon Thick Cut, (Cut into pieces)
2 tbsp Minced Garlic
16 oz Alfredo Sauce (Store Bought)
2 oz Grated Parmesan Cheese
2 tbsp Herb butter
1 tsp Salt and Pepper
3 oz Baby Spinach
In a large sauce pot add water and bring to a boil, add noodles.
Cook for 8 to 10 min, strain and set aside.
In another sauce pot add oil and heat. Once heated add bacon and sauté.
Once bacon is cooked add garlic stir for one min.
After garlic is cooked add Alfredo sauce, then grated parmesan.
To finish add herb butter, Spinach, Salt and pepper.
Once sauce is complete add to noodles and stir well.
Herb Butter:
1 Stick Butter softened
2 tsp Chopped Garlic
1 tsp Parsley Chopped
1 tsp Dried Basil
1 tsp Dried Oregano
In a small mixing bowl add softened butter, chopped garlic, parsley, basil and oregano. Whisk well to incorporate. Set aside.
Hot Chicken Seasoning:
1/3 Cup Brown Sugar
1/3 Cup Cayenne Pepper
1 tsp Black Pepper
1 tsp garlic Powder
Mix all ingredients together.
Chicken:
1 lb. Chicken tenders
2 Eggs beaten
1 cup All Purpose Flour
2 cups Panko Bread Crumbs
1 tbsp Salt and Pepper
Remove chicken from packaging and lay on paper towel to remove all liquid.
In separate bowls add flour, beaten egg and bread crumbs.
Season Chicken with salt and pepper. Roll chicken in flour, followed by rolling in egg then rolled in panko bread crumbs. Once Chicken is all breaded, place in oven at 350 degrees for 20 to 25 min until internal temperature is at or above 165 degrees. Once chicken is cooked toss in Hot Chicken Seasoning.
To Serve:
Place pasta in dish and garnish with tenders on top.
