YOUR SOLIN GENERATED RECIPE
Silky Egg Sauce Pasta with Lean Chicken and Crispy Turkey Bacon
Experience a creative twist on a classic carbonara with lean protein and a luxuriously silky egg-based sauce. Tender pieces of lean chicken and crisp turkey bacon are combined with whole wheat pasta in a fragrant, garlicky sauce, lending vibrant flavor and satisfying texture ideal for any meal.
INGREDIENTS
3 ounces Lean Chicken Breast
2 slices Turkey Bacon
2 Large Eggs
1 cup Whole Wheat Pasta (cooked)
1 teaspoon Olive Oil
1 clove Garlic
1/2 small Onion
Pinch of Black Pepper
Pinch of Salt
PREPARATION
Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a skillet, heat olive oil over medium heat. Add minced garlic and finely chopped onion; sauté until fragrant and translucent.
Slice the lean chicken breast into bite-sized pieces. Add the chicken to the skillet and cook until lightly browned and cooked through.
Crisp the turkey bacon in a separate pan until it becomes crispy, then crumble it into smaller pieces.
In a small bowl, whisk together the eggs with a pinch of salt and black pepper to create a silky sauce.
Reduce the skillet heat to low, add the cooked pasta to the chicken and vegetable mixture, and slowly drizzle in the egg mixture, stirring constantly to form a smooth, creamy sauce without scrambling the eggs.
Stir in the crumbled turkey bacon, ensuring it is well combined with the pasta, chicken, and sauce.
Taste and adjust seasonings as needed before serving warm.