Pasta carbonara is usually made with bacon, eggs and loads of cheese, so to clean it up while keeping the dish taste bud-friendly, we�re replaced the bacon with chicken, cut down on egg and cheese, and added mixed veggies.
1. In a medium nonstick skillet over medium-high heat, cook chicken, stirring occasionally, until browned and cooked through, about 4 minutes. Transfer to a large bowl; set aside.
2. In a large pot of boiling water, cook pasta according to package directions. Stir in vegetables 2 minutes before pasta is al dente (very slightly chalky in the center).
3. While pasta is cooking, add egg, cheese, garlic, pepper and salt to bowl with chicken, stirring to combine.
4. Reserve 1/2 cup pasta-cooking water, then drain pasta. Immediately add pasta and 1/2 of reserved pasta water to chicken mixture, tossing to combine. Add more pasta water, as desired. Serve immediately.
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Serving Size: 1 recipe (3611g) | ||
Recipe Makes: 1 | ||
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Calories: 2803 | ||
Calories from Fat: 305 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.9g | 45 % | |
Saturated Fat 11g | 55 % | |
Monounsaturated Fat 6g | ||
Polyunsanturated Fat 9.7g | ||
Cholesterol 240.8mg | 74 % | |
Sodium 2192mg | 76 % | |
Potassium 7614.9mg | 200 % | |
Total Carbohydrate 548.2g | 161 % | |
Dietary Fiber 136.7g | 547 % | |
Sugars, other 411.5g | ||
Protein 149.7g | 214 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2803
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