YOUR SOLIN GENERATED RECIPE
Healthy Chicken Carbonara with Whole Wheat Pasta and Fresh Spinach
Savor a delightful twist on a classic carbonara, where tender grilled chicken and nutrient-rich whole wheat pasta meet the fresh brightness of spinach. This dish is finished with a silky blend of egg whites and a sprinkle of Parmesan, elevated by a whisper of olive oil and aromatic pepper, making each bite light yet satisfying.
INGREDIENTS
100g Chicken Breast
50g Whole Wheat Pasta
2 Egg Whites
1 cup Fresh Spinach
1 tsp Olive Oil
1 tbsp Parmesan Cheese
Dash of Black Pepper
Pinch of Salt
PREPARATION
Bring a pot of water to a boil, season lightly with salt, and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
While pasta is cooking, season the chicken breast with a pinch of salt and a dash of black pepper. Grill or sauté the chicken in a non-stick pan with half the olive oil until fully cooked and slightly golden on the outside. Once cooked, slice into bite-sized strips.
In a small bowl, whisk together the egg whites with the remaining olive oil and a dash of black pepper.
In the same pan, gently wilt the fresh spinach over medium-low heat, then add the cooked pasta to warm through, stirring to combine.
Pour the egg white mixture over the pasta and spinach, stirring quickly to create a creamy sauce without scrambling the eggs. The residual heat will cook the egg whites lightly to form a silky coating.
Fold in the grilled chicken strips and sprinkle with Parmesan cheese. Adjust seasoning with extra pepper or salt as needed.
Serve warm and enjoy this healthier twist on classic carbonara.