YOUR SOLIN GENERATED RECIPE
Creamy Healthy Chicken Carbonara with Whole Wheat Pasta
Savor a healthier twist on the classic carbonara with tender chicken breast, hearty whole wheat pasta, and a creamy, low-fat sauce accented with egg whites and a touch of Parmesan. This dish delivers a satisfying balance of protein and carbohydrates, with vibrant garlic and fresh spinach for an extra burst of color and nutrition.
INGREDIENTS
4 oz Chicken Breast
1 cup cooked Whole Wheat Pasta
1/4 cup Non-fat Greek Yogurt
2 Egg Whites
1 tbsp Parmesan Cheese
1 tsp Olive Oil
2 cloves Garlic, minced
1 cup Baby Spinach
Pinch of Black Pepper
Pinch of Salt
PREPARATION
Bring a pot of lightly salted water to a boil and cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
Season the chicken breast lightly with salt and black pepper. In a nonstick skillet, heat olive oil over medium heat and sauté the chicken until cooked through and lightly browned, about 5-6 minutes per side. Once cooked, slice the chicken into bite-sized pieces.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Add the baby spinach and cook until just wilted.
In a small bowl, combine non-fat Greek yogurt, egg whites, and Parmesan cheese. Whisk until smooth. Remove the skillet from heat to avoid scrambling the eggs in the next step.
Add the cooked pasta and sliced chicken to the skillet with garlic and spinach. Pour the yogurt mixture over the warm ingredients and gently toss to combine, ensuring the sauce lightly coats the pasta and chicken.
Season the dish with additional salt and black pepper to taste. Serve immediately while warm.