YOUR SOLIN GENERATED RECIPE
Healthy Creamy Chicken Carbonara with Whole Wheat Pasta
Enjoy a revitalized twist on a classic Italian favorite, merging tender pieces of chicken breast with whole wheat pasta, enveloped in a light, creamy sauce made from low-fat Greek yogurt and enriched by the delicate infusion of egg white. Fresh peas, a hint of garlic and onion, and a drizzle of olive oil complete the dish, offering a balanced, flavorful meal that's satisfying and wholesome.
INGREDIENTS
4 oz Chicken Breast
2 oz Whole Wheat Pasta
1/4 cup Low-Fat Greek Yogurt
1 large Egg White
1/4 cup Frozen Peas
1 tsp Olive Oil
1/4 small Onion
1 clove Garlic
PREPARATION
Begin by bringing a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
While the pasta cooks, dice the chicken breast into bite-sized pieces.
Heat the olive oil in a non-stick skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onions soften and become translucent.
Add the chicken pieces to the skillet and cook until they are lightly browned and fully cooked through.
Stir in the frozen peas and allow them to heat through for about 2 minutes.
In a small bowl, whisk together the low-fat Greek yogurt and egg white until smooth.
Reduce the heat to low and add the drained pasta to the skillet, gently tossing with the chicken and veggies.
Pour the yogurt and egg white mixture over the pasta, stirring continuously to form a creamy sauce without scrambling the egg.
Allow the sauce to warm slightly until it coats the pasta evenly. Season with salt and pepper to taste.
Serve immediately, enjoying this lighter take on a creamy chicken carbonara.