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Monday, March 18, 2024
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HomeCarbonara With Veggies and Chicken

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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