Light Chicken and Asparagus Carbonara
Indulge in the creamy goodness of Light Chicken and Asparagus Carbonara, a healthier twist on the classic Italian dish that's perfect for weeknight dinners. This recipe combines tender, golden-seared chicken breast, vibrant asparagus, and al dente pasta, all tossed in a luscious sauce made from whisked eggs, Parmesan cheese, and a splash of low-fat milk. The garlic-sautéed asparagus adds a delightful crunch, while the freshly cracked black pepper and chopped parsley elevate the flavors to gourmet levels. Ready in just 30 minutes, this lightened-up carbonara is packed with protein, balanced flavors, and a touch of indulgence, making it a satisfying yet guilt-free comfort food option. Serve it fresh and watch it disappear from the table!
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Recipe Information
Ingredients
- 12 oz Spaghetti (or pasta of choice)
- 2 pieces Boneless, skinless chicken breast
- 1 bunch Asparagus
- 2 tbsp Olive oil
- 3 units Garlic cloves, minced
- 2 units Eggs
- 3 oz Parmesan cheese, grated
- 0.5 cup Low-fat milk
- 0.5 tsp Salt
- 0.5 tsp Black pepper, freshly cracked
- 2 tbsp Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti until al dente according to package directions. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, season the chicken breasts with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes per side, or until fully cooked. Remove from the skillet and let rest for a few minutes before slicing into thin strips.
Trim and cut the asparagus into 2-inch pieces. In the same skillet, add the remaining 1 tablespoon of olive oil and cook the asparagus over medium heat for 3-4 minutes, until tender-crisp. Add the minced garlic and cook for an additional 1 minute. Remove from heat and set aside.
In a medium bowl, whisk together the eggs, Parmesan cheese, low-fat milk, 1/2 teaspoon of salt, and 1/2 teaspoon of cracked black pepper. Set aside.
Return the drained pasta to the skillet with the cooked asparagus over low heat. Slowly pour the egg mixture over the pasta while tossing quickly to coat. The heat from the pasta will cook the eggs and create a silky sauce. If the sauce is too thick, add a small amount of the reserved pasta water until the desired consistency is achieved.
Add the sliced chicken back to the skillet and toss everything together until well combined.
Divide the carbonara among serving plates and garnish with fresh parsley. Serve immediately for the best flavor.
Nutrition Facts
Calories |
2005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.8 g | 105% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 762 mg | 254% | |
| Sodium | 3102 mg | 135% | |
| Total Carbohydrate | 130.4 g | 47% | |
| Dietary Fiber | 15.4 g | 55% | |
| Total Sugars | 16.2 g | ||
| Protein | 187.9 g | 376% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 1339 mg | 103% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2108 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
