YOUR SOLIN GENERATED RECIPE
Lighter Creamy Chicken Carbonara with Crispy Pancetta
Savor a lighter twist on classic carbonara featuring tender chicken breast, a crisp hint of pancetta, and whole wheat spaghetti tossed with a creamy low-fat Greek yogurt sauce, accented by sweet green peas and a touch of egg white for extra richness. This dish marries satisfying protein with balanced carbohydrates and healthy fats, perfect for a nutritious meal any time of day.
INGREDIENTS
3 oz Chicken Breast
0.5 oz Pancetta
1 cup cooked Whole Wheat Spaghetti
1/4 cup Low-Fat Greek Yogurt
1/4 cup Green Peas
1 large Egg White
1 tsp Olive Oil
1 clove Garlic
Dash Black Pepper
Pinch Salt
PREPARATION
Begin by bringing a pot of water to a boil and cook the whole wheat spaghetti according to package instructions. Drain and set aside.
While the pasta cooks, heat the olive oil in a non-stick skillet over medium heat. Sauté the minced garlic until fragrant.
Add the diced chicken breast to the skillet and cook until browned and fully cooked, about 5-7 minutes.
Introduce the pancetta to the skillet and cook until crisp, allowing its flavors to render into the dish.
In a small bowl, whisk together the low-fat Greek yogurt and egg white until smooth.
Add the cooked spaghetti and green peas to the skillet. Toss gently to combine with the chicken and pancetta.
Reduce the heat to low, and pour the yogurt and egg white mixture over the pasta, stirring quickly to create a creamy sauce without scrambling the egg white.
Season with a dash of black pepper and a pinch of salt. Continue to stir for an additional minute until the sauce slightly thickens.
Remove from heat and serve immediately, enjoying this lighter take on chicken carbonara.