YOUR SOLIN GENERATED RECIPE
Lean Chicken Carbonara with Whole Wheat Pasta
A lighter twist on a classic Italian favorite, this Lean Chicken Carbonara features tender, diced chicken and whole wheat pasta tossed in a creamy, egg white-based sauce enhanced with a hint of Parmesan. Perfectly balanced for a wholesome meal with a comforting, savory flavor profile.
INGREDIENTS
3 oz Lean Chicken Breast (85g)
2 oz Whole Wheat Pasta (56g, dry)
2 large Egg Whites (66g)
0.25 oz Parmesan Cheese (7g)
1 tsp Olive Oil (4.5g)
1 clove Garlic
Salt & Black Pepper to taste
PREPARATION
Cook the whole wheat pasta according to the package instructions until al dente. Drain and set aside.
In a non-stick skillet, heat the olive oil over medium heat and sauté the minced garlic until fragrant.
Add the diced lean chicken breast to the skillet, seasoning with salt and black pepper, and cook until the chicken is fully cooked and lightly golden.
In a small bowl, whisk together the egg whites and grated Parmesan cheese.
Reduce the heat to low and toss the cooked pasta with the chicken. Slowly pour in the egg white and Parmesan mixture, stirring continuously to create a light, creamy sauce without scrambling the eggs.
Adjust seasoning with additional salt and pepper if needed, and serve immediately.