Florida Rich

DEAR SOS: The Sanibel Island Chowder Co. in Sanibel Island, Fla., served an exceptionally flavored dish called Chicken Carbonara, consisting of chicken, ham, bacon, peas, onions and sun-dried tomatoes over spaghetti. Will they share the recipe with you?

KAREN KEARNEY

Long Beach

DEAR KAREN: Bingo. Joe Primavera, the kitchen manager at Sanibel Island Chowder Co., sent us this recipe. It’s good flavor is attributable to the complementary ingredients and lots of B-U-T-T-E-R.

SANIBEL ISLAND CHOWDER CO. CHICKEN CARBONARA

3/4 pound pasta of choice

2 tablespoons chopped garlic

2 teaspoons salt

2 teaspoons white pepper

3/4 cup (1 1/2 sticks) butter

3/4 cup diced onion

1 cup (1/2-inch) diced thick-sliced bacon

1 pound boneless, skinless chicken breast halves, diced

1/2 cup sun-dried tomatoes

1 cup diced ham

1 cup fresh or frozen peas

1/2 cup chopped green onions

4 cups heavy whipping cream

3 egg yolks

3/4 cup grated Parmesan cheese

Cook pasta in plenty of boiling salted water until tender but firm to the bite, 10 to 12 minutes, or according to package directions. Drain.

Saute garlic, salt and white pepper in 1/4 cup butter in skillet over medium-high heat until garlic is softened, 2 to 3 minutes. Add onion, bacon and chicken and cook over medium heat until bacon is browned but not crisp and chicken is cooked through and no longer pink, about 10 minutes. Add sun-dried tomatoes, ham, peas and green onions and cook, stirring, until heated through, about 2 minutes.

Whip together cream and egg yolks and add to skillet. Stir in cheese. Cut remaining 1/2 cup butter into cubes and add to skillet. Cook, stirring, until butter melts, 1 to 2 minutes. Pour over pasta and toss.

6 servings. Each serving:

1,109 calories; 1861 mg sodium; 479 mg cholesterol; 98 grams fat; 28 grams carbohydrates; 33 grams protein; 0.84 gram fiber.

The Key to Lime Pie

DEAR SOS: I need a recipe for Key Lime Pie that holds together when cut. I think the problem is the custard in my recipe, which contains egg yolks, evaporated milk and lime juice. What should I use?

CHARLOTTE HAYDEN

Pasadena

DEAR CHARLOTTE: Sweetened condensed milk. It eliminates the need to add raw egg yolks and sugar and safely produces the firm texture you prefer.

KEY LIME PIE

Juice of 3 to 4 Key limes or small limes

2 (14-ounce) cans sweetened condensed milk

Green food color, optional

1 (9-inch) baked pie shell

Whipped cream, optional

Slowly whisk lime juice into condensed milk until well mixed and thickened. Add food color if using. Spoon evenly into baked pie shell and chill in refrigerator 3 to 4 hours or overnight. Top with whipped cream if desired.

6 to 8 servings. Each of 8 servings:

329 calories; 179 mg sodium; 29 mg cholesterol; 21 grams fat; 28 grams carbohydrates; 9 grams protein; 0.06 gram fiber.