NUTRITION

SERVINGS

INGREDIENTS

3 oz Chicken Breast

2 slices Turkey Bacon

1 oz Whole Wheat Pasta

1 Large Egg

1/4 cup Low-Fat Milk

1/4 medium Red Onion

1 clove Garlic

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

• 1

  Bring a pot of water to boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

• 2

  Thinly slice the red onion and mince the garlic.

• 3

  Heat a non-stick skillet over medium heat and add the olive oil. Sauté the red onion and garlic for about 2 minutes until fragrant.

• 4

  Add the chicken breast (cut into bite-sized pieces) to the skillet and cook until lightly browned and just cooked through, about 5-6 minutes.

• 5

  In a separate pan, cook the turkey bacon until crispy. Once done, crumble or chop into pieces.

• 6

  In a bowl, whisk together the egg and low-fat milk with a pinch of salt and pepper to create a creamy sauce.

• 7

  Reduce the heat to low and add the cooked pasta to the chicken and onions in the skillet. Pour in the egg mixture, stirring continuously to create a creamy sauce without scrambling the egg.

• 8

  Gently fold in the crispy turkey bacon pieces. Allow the sauce to thicken slightly for about 1-2 minutes on low heat.

• 9

  Adjust seasoning with additional salt and pepper if needed, and serve warm.