Pasta Carbonara is one of my favorite "go to" recipes for getting delicious food on the dinner table FAST! The addition of the chicken breasts up the protein value and give a little more "bite" to the pasta for staying power so we're not back in the kitchen in an hour looking for snacks. And my favorite part is that three simple eggs for a rich sauce that tastes decadent without the addition of butter and/or cream. Simple. Easy. Delicious. And good for us. That's a winner. The recipe is made for 2 but it's easy to double it for a family of four (or extra servings for lunch the next day.)
Click for the chicken-less version: Pasta Carbonara recipe
Chicken Bacon Pasta Carbonara
Recipe by Glenna Anderson Muse
Makes 2 servings
2 Chicken Breasts (4-5 oz)
1/2 cup all purpose flour
2 tbsp olive oil
4 oz Whole Wheat Pasta
1 small onion, diced
1 clove garlic, minced
2 Tbsp bacon pieces, crumbled (Hormel real bacon pieces)
1/4 cup chicken stock or white wine
1/2 cup shredded or 1/3 cup grated Parmesan Cheese
Salt and Pepper to taste
1) Cook Pasta to al dente and drain. (Keep pasta hot if finishes before rest of dish)
2) While pasta is boiling, salt and pepper chicken breasts, lightly dredge in flour, and sauté in 1 Tbsp olive oil. Set aside.
3) Add the other Tbsp of olive oil if needed, and sauté garlic, onion, and bacon until onion is soft, translucent, and aromatic. Add chicken stock or wine to pan and deglaze, scraping up browned bits from bottom.
4) Add hot pasta to the onion, garlic, bacon pan and toss all together with the eggs and cheese until all is heated through and eggs thicken to a sauce. Salt and pepper to taste. Serve immediately.
Nutrition per 1/2 recipe: Calories: 488; Protein: 50; Carbs: 33; Fat: 5; Fiber 3.