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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 396.9
  • Total Fat: 9.8 g
  • Cholesterol: 53.1 mg
  • Sodium: 354.6 mg
  • Total Carbs: 50.4 g
  • Dietary Fiber: 3.1 g
  • Protein: 27.5 g

View full nutritional breakdown of Easy Chicken Carbonara With Zucchini calories by ingredient
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Easy Chicken Carbonara With Zucchini

Submitted by: TKESLER99

Introduction

This is a light version of my family favorite. The family didn't even notice I lightened it up! There is a little prep work involved, so this isn't one of those quick meals, but it is worth the wait. Hope you enjoy it. This is a light version of my family favorite. The family didn't even notice I lightened it up! There is a little prep work involved, so this isn't one of those quick meals, but it is worth the wait. Hope you enjoy it.
Number of Servings: 8

Ingredients

    16 oz Barilla Mini Penne,

    Bacon, 8 medium slices, cooked (raw product (remove)
    1 medium Onions chopped.


    Chicken Breast, thinly sliced.
    2 cup Zucchini quartered lengthwise then sliced thin.

    1/4 cup Flour
    2 tbsp Butter
    1/2 cup Chicken Broth
    1 cup Non-Fat Milk
    1/2 cup Parmesan Cheese
    3 cloves Garlic
    1 cup fresh Mushrooms





Directions

Boil water for Pasta.
Cook Pasta according to package instructions (omit salt)

While water is boiling, slice chicken breasts into thin strips, put aside. Slice zucchini into quarters lengthwise, then slice thin, put aside.

Cook bacon in skillet until crisp, blot off extra grease, then crumble and set aside. wipe out skillet.
In same skillet saute' onions.
Add zucchini and saute until just crisp. Remove from pan, set aside.

In same skillet, add chicken slices and cook until just no longer pink (do not over cook.- it gets tough) set aside with the vegetables.

In a medium sauce pan, melt butter over low / med heat, add flour and cook for about 3 min. Add chicken broth, milk and heat until it starts to thicken. Add parmesan cheese, garlic and mushrooms. Let thicken a little more, then add vegetables and cooked chicken to the sauce.

Add about 1/2 of the bacon to the sauce, save the remaining bacon to garnish.

Serve over pasta.





Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user TKESLER99.






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