YOUR SOLIN GENERATED RECIPE
Lean Chicken and Crispy Prosciutto Carbonara with Whole Wheat Pasta
A vibrant twist on classic carbonara that pairs lean chicken breast and crispy prosciutto with hearty whole wheat pasta. This lighter version is enriched with a whole egg for creaminess and accented with garlic and a handful of spinach for a fresh burst of flavor. Enjoy the delightful mix of textures and savory notes in every bite.
INGREDIENTS
3 oz Chicken Breast
1 oz Prosciutto
1/2 cup dry Whole Wheat Pasta
1 Whole Egg
1 cup Spinach
1 clove Garlic
1 tsp Olive Oil
Dash of Black Pepper
PREPARATION
Bring a pot of water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
Pat the chicken breast dry and season lightly with a dash of black pepper. In a non-stick pan, heat 1 teaspoon of olive oil over medium heat and cook the chicken until golden and cooked through, about 5-6 minutes per side. Remove chicken and slice into strips.
In the same pan, add the prosciutto slices and cook until they become crispy, about 2-3 minutes. Remove and crumble or chop into smaller pieces.
Lower the heat and add a minced garlic clove into the pan. Sauté until fragrant, about 30 seconds, then add the fresh spinach and stir until slightly wilted.
In a bowl, whisk the whole egg with a dash of black pepper. Add the cooked pasta to the pan with vegetables, then layer in the chicken and crispy prosciutto.
Remove the pan from heat and quickly stir in the whisked egg to create a creamy sauce, ensuring the residual heat gently cooks the egg without scrambling it.
Mix well until the pasta is evenly coated and serve immediately.