Spring Chicken Carbonara
- Number of Servings: 6
Ingredients
1 lb. chicken breast8 oz. spaghetti noodles2 c. asparagus, cut into 1” pieces2 eggs, beaten1/2 c. fat free evaporated milk2 tsp. olive oil1/2 c. red onions, chopped1/4 c. dry white wine1/2 c. grated parmesan cheese3 T. flat leave parsley, chopped4 slices cooked bacon, crumbledsalt and pepper to taste
Bring a pot of salted water to a boil. While water heats, saute chicken breast in large skillet over medium heat till cooked, about 4 minutes on a side. Remove from pan and chop into bite sized pieces; set aside.
Add pasta to water and cook till al dente, about 10-12 minutes. Add asparagus to pasta in the last 2 minutes of cooking. Drain pasta, reserving 1/3 c. cooking liquid; keep warm.
In 2-cup measuring cup, whisk together reserved pasta liquid, eggs and evaporated milk. Set aside.
Heat olive oil in a large skillet over medium heat, scraping up any bits left from browning the chicken. Saute onion in olive oil 2 minutes; add wine and cook another rminute. Add drained pasta and asparagus; stir well to combine.
Remove skillet from flame; stir in milk mixture, chicken, and parmesan. Place skillet back over medium heat and cook 4 minutes, or till sauce is slightly thickened, stirring frequently to prevent scorching.
Remove skillet from heat and top with parsley, bacon, and salt and pepper. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user DAMIENDUCKS.
Add pasta to water and cook till al dente, about 10-12 minutes. Add asparagus to pasta in the last 2 minutes of cooking. Drain pasta, reserving 1/3 c. cooking liquid; keep warm.
In 2-cup measuring cup, whisk together reserved pasta liquid, eggs and evaporated milk. Set aside.
Heat olive oil in a large skillet over medium heat, scraping up any bits left from browning the chicken. Saute onion in olive oil 2 minutes; add wine and cook another rminute. Add drained pasta and asparagus; stir well to combine.
Remove skillet from flame; stir in milk mixture, chicken, and parmesan. Place skillet back over medium heat and cook 4 minutes, or till sauce is slightly thickened, stirring frequently to prevent scorching.
Remove skillet from heat and top with parsley, bacon, and salt and pepper. Serve immediately.
Number of Servings: 6
Recipe submitted by SparkPeople user DAMIENDUCKS.
Nutritional Info Amount Per Serving
- Calories: 333.9
- Total Fat: 9.8 g
- Cholesterol: 116.9 mg
- Sodium: 595.2 mg
- Total Carbs: 34.8 g
- Dietary Fiber: 4.8 g
- Protein: 26.6 g
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