Chicken Carbonara
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 ounce dried mushrooms6 ounces chicken breast tenders1 teaspoon salt free Italian seasoning cooking spray4 ounces Ronzoni Smart Taste Spaghetti or preferred whole-grain/whole-grain blend pasta1 1/2 ounces Canadian-style bacon slices1 each large egg1/8 cup Egg Beaters® 99% egg substitute black pepper, to taste2 tablespoons shredded Parmesan cheese1/2 cup jarred roasted red peppers, drained and sliced
1. Start water to boil for pasta.
2. Pulverize the dried mushrooms using a Vita-Mix blender or your food processor. It should be a mix of powdery texture and little bits when ready.
3. Combine ground mushrooms with salt free Italian seasoning blend in a shallow bowl or zip-top bag.
4. Coat chicken with mushroom-seasoning mix.
5. Heat saute pan treated with cooking spray to medium heat. Add chicken and cook thoroughly, turning over once.
6. While the chicken is cooking, start the pasta and then dice the Canadian-style bacon into confetti-sized pieces.
7. Mix the egg and egg substitute in a mixing bowl that is large enough to accommodate the pasta, set aside.
8. When the chicken is done, allow it to rest on a plate. Add the Canadian-style bacon to the saute pan (cover with a lid!) and allow the pieces to heat through and darken a bit. Remove from heat.
9. Drain the pasta and add to the egg mixture waiting in the bowl. Toss to mix. The pasta needs to go quickly from the cooking water to the eggs so it will be hot enough to cook the egg mixture.
10. Season with Canadian-style bacon, black pepper, and Parmesan cheese. Add red pepper strips. Toss to mix.
11. Divide the pasta between two plates and place the chicken tenders on top of each.
2. Pulverize the dried mushrooms using a Vita-Mix blender or your food processor. It should be a mix of powdery texture and little bits when ready.
3. Combine ground mushrooms with salt free Italian seasoning blend in a shallow bowl or zip-top bag.
4. Coat chicken with mushroom-seasoning mix.
5. Heat saute pan treated with cooking spray to medium heat. Add chicken and cook thoroughly, turning over once.
6. While the chicken is cooking, start the pasta and then dice the Canadian-style bacon into confetti-sized pieces.
7. Mix the egg and egg substitute in a mixing bowl that is large enough to accommodate the pasta, set aside.
8. When the chicken is done, allow it to rest on a plate. Add the Canadian-style bacon to the saute pan (cover with a lid!) and allow the pieces to heat through and darken a bit. Remove from heat.
9. Drain the pasta and add to the egg mixture waiting in the bowl. Toss to mix. The pasta needs to go quickly from the cooking water to the eggs so it will be hot enough to cook the egg mixture.
10. Season with Canadian-style bacon, black pepper, and Parmesan cheese. Add red pepper strips. Toss to mix.
11. Divide the pasta between two plates and place the chicken tenders on top of each.
Nutritional Info Amount Per Serving
- Calories: 363.3
- Total Fat: 5.7 g
- Cholesterol: 160.4 mg
- Sodium: 591.6 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 6.5 g
- Protein: 36.5 g
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