Penne Carbonara


Rinse the chicken pieces in cold water and pat dry, Place the chicken a large, resealable zip-top bag and pour in the marinade. Toss the chicken inside bag to cover evenly with an marinade and refrigerate for 12 hours or as long as overnight chicken pieces in cold water and pat dry.

60 ml extra virgin olive oil
230 g bacon, diced into 1/4 inch pieces

About Chef
Penne Carbonara
Zara Fedrrico

8 Years of Experience of Making Recipes and Also a Personal Cook Trainer Donec in dui pellentesque turpis dapibus egestas...

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