YOUR SOLIN GENERATED RECIPE
Creamy Chicken Carbonara with Sautéed Spinach and Whole Wheat Pasta
Enjoy a revamped carbonara that balances the richness of a creamy egg and Parmesan sauce with tender chicken and hearty whole wheat pasta, all paired with a side of garlicky sautéed spinach. This dish offers a delicious interplay of textures and flavors, perfect for a satisfying dinner without overloading on calories.
INGREDIENTS
3 ounces Chicken Breast
1 ounce Whole Wheat Pasta
1 large Egg
1 tablespoon Grated Parmesan Cheese
0.5 teaspoon Extra Virgin Olive Oil (for sauce)
0.5 teaspoon Extra Virgin Olive Oil (for spinach)
1 cup Fresh Spinach
1 Garlic Clove
PREPARATION
Bring a pot of water to boil and cook whole wheat pasta according to package directions until al dente. Drain and set aside, reserving a small splash of pasta water.
Season the chicken breast with salt and pepper. In a non-stick skillet, heat a small amount of olive oil over medium heat and cook the chicken breast for about 4-5 minutes per side or until cooked through. Remove from the pan and slice into strips.
In a small bowl, whisk together the egg, grated Parmesan cheese, and 0.5 teaspoon olive oil. Add a spoonful of the reserved pasta water to help create a silky sauce.
Return the drained pasta to the pan over very low heat. Stir in the egg mixture, tossing continuously to gently cook the egg without scrambling it, creating a creamy carbonara sauce.
In a separate pan, heat 0.5 teaspoon olive oil over medium heat. Add the minced garlic from the garlic clove and sauté briefly until fragrant, then add the fresh spinach. Sauté until the spinach wilts, about 1-2 minutes.
Combine the sliced chicken with the creamy pasta and mix gently. Plate the creamy chicken carbonara and serve with the sautéed spinach on the side. Season with additional salt and pepper to taste.