Carbonara With Veggies and Chicken

Carbonara sauce, is really very simple. Most start with the same ingredients: pancetta (Italian bacon), onions, eggs or egg yolk, Parmesan or Parmigiano-Reggiano, and often, heavy cream. Can you say fat and cholesterol! So yet another challenge to healthy eating confronts me. Can I do carbonara in a healthy way? Absolutely! In addition to lightening the ingredients, I added broccoli and mushrooms. I also considered spinach and may well try that next time.

Ingredients

2 teaspoons olive oil, divided
6 ounces whole-wheat spaghetti
12 ounces two chicken breasts, cut in half and pounded thin
4 ounces Canadian bacon, diced
1 medium onion
2 bunches broccoli, including stems (peel and coarsely dice the stems)
1 1/2 cups sliced mushrooms
3/4 cup Egg Beaters or other egg substitute
1/2 cup low-fat buttermilk
1 cup Parmigiano-Reggiano
1 tablespoon fresh basil, chopped (or 1 tsp dried)
1 tablespoon fresh oregano, chopped (or 1 tsp dried)
Salt and pepper

Preparation

1. Cook pasta according to package directions until al dente in pot of salted water.
2. Heat 1 tsp oil in a skillet (I like to use cast-iron for this to get a sear) over medium-high heat. Lightly spray chicken breast with oil and rub in herbs. Sprinkle with salt and pepper. Cook about 3 minutes a side.
3. Meanwhile, heat 1 tsp oil in a large straight-sided skillet over medium-high heat. Add Canadian bacon and saute until nearly browned, about 2 minutes. Add onions, mushrooms and broccoli and saute until the broccoli is hot, but still firm. Turn heat off.
4. Drain, but do not rinse, spaghetti and mix it with the vegetable mixture.
5. In a bowl, combine Egg Beaters, buttermilk and cheese and pour over vegetables and pasta, the remaining heat of the spaghetti and skillet will cook the sauce. Top with pepper.
6. Serve with chicken and Parmesan cheese.
Credit: Foodista

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