Spring Chicken Carbonara

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Spring Chicken Carbonara calories by ingredient


An easy dish to celebrate the first signs of spring--asparagus! An easy dish to celebrate the first signs of spring--asparagus!
Number of Servings: 6


    1 lb. chicken breast
    8 oz. spaghetti noodles
    2 c. asparagus, cut into 1” pieces
    2 eggs, beaten
    1/2 c. fat free evaporated milk
    2 tsp. olive oil
    1/2 c. red onions, chopped
    1/4 c. dry white wine
    1/2 c. grated parmesan cheese
    3 T. flat leave parsley, chopped
    4 slices cooked bacon, crumbled
    salt 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.

TAGS:  Poultry |