Can I just say before I start this post how much I LOOOOOOOOOOOOOVE this dish. I remember the first time I tried it at Johnny Carino's and nearly died of happiness. Sheer happiness.
Well, of course I had to replicate it! I found a copycat recipe online and found out why it was so blissfully divine: loads of butter, cream, and not to mention BACON. How could it be bad?
So, if you're feeling a bit indulgent, try this recipe. You had better bring an appetite, though.
First, you will want to make the lemon butter (yeah, that's right, lemon butter... and we're just getting started):
1/2 lb. butter
1 tbsp. lemon juice
1/2 tsp. garlic, minced
Combine these three ingredients in a mixing bowl until smooth. Keep refrigerated until needed.
Now, let's get to the nitty gritty:
4 tbsp. butter, melted
3 chicken breasts (you can do more if you have more mouths to feed)
3/4 cup roma tomatoes
3/4 cup sliced mushrooms
1/2 cup onions, chopped
1/2 cup cooked bacon, chopped (Don't forget to cook it first. I did, and it still turned out okay... but I think using cooked bacon would work better)
(you can do as much of the tomatoes, mushrooms, onions, and bacon as you'd like--I feel like the more, the better!)
1 tsp. salt
1 tsp. pepper
1 tsp. garlic salt
10 oz. spaghetti (I used whole-grain, but who am I kidding. There's no real redemption for this meal. Just accept the fact that it is super fattening... and delicious.)
8 oz. heavy cream (oh yeah baby)
Prepare the spaghetti as you would normally.
While it is cooking, cut each chicken breast in half. Combine the chicken and butter in a large saucepan, and sautee until chicken is brown and almost done. Add the tomatoes, mushrooms, onions, bacon and spices. Simmer until the tomatoes begin to dissolve and the chicken is all the way done.
Add the heavy cream, and allow the sauce to cook until it boils in the middle. Remove from heat, add the lemon butter, and fold together to make the sauce.
Serve over spaghetti, and die of happiness. I also served it with freshly grated parmesan over the top…