Low Fat Chicken Carbonara
Indulge guilt-free with this Low Fat Chicken Carbonara, a lightened-up version of the classic Italian favorite. Featuring tender bites of skinless chicken breast, whole wheat spaghetti, and a creamy yet healthy sauce made with low-fat Greek yogurt and a touch of Parmesan cheese, this recipe strikes the perfect balance between flavor and nutrition. Aromatic garlic and freshly chopped parsley add depth and vibrancy to the dish, while a whisked egg creates a delightfully silky texture without overwhelming the calorie count. Ready in just 45 minutes, this protein-packed pasta dinner is an ideal choice for busy weeknights. Serve it hot with a sprinkle of extra Parmesan for a cozy, satisfying meal that's sure to become a family favorite.
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Recipe Information
Ingredients
- 250 g Whole wheat spaghetti
- 300 g Skinless chicken breast
- 2 tablespoons Olive oil
- 150 g Low-fat Greek yogurt
- 40 g Parmesan cheese, grated
- 1 Egg
- 2 cloves Garlic, minced
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Flat-leaf parsley, chopped
Instructions
Fill a large pot with water, add a pinch of salt, and bring to a boil. Cook the whole wheat spaghetti according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and then drain the pasta.
While the spaghetti is cooking, cut the chicken breast into bite-sized pieces.
In a large non-stick skillet over medium heat, add 2 tablespoons of olive oil. Add the minced garlic and sauté for about 1 minute, until fragrant.
Add the chicken pieces to the skillet, season with salt and black pepper, and cook until they are golden brown and cooked through, about 8-10 minutes.
In a mixing bowl, whisk together the low-fat Greek yogurt, grated Parmesan cheese, and the egg until smooth and well combined.
Once the spaghetti is cooked and drained, return it to the pot along with the cooked chicken pieces.
Over a low heat, quickly pour the yogurt mixture over the hot spaghetti and chicken, stirring briskly to avoid the egg curdling.
Gradually add reserved pasta water, a little at a time, to the sauce, stirring until the sauce reaches your desired consistency.
Finish by stirring in the chopped parsley. Adjust seasoning with additional salt and pepper if needed.
Serve immediately with an extra sprinkle of Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
1472 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 19.8 g | 99% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 501 mg | 167% | |
| Sodium | 2239 mg | 97% | |
| Total Carbohydrate | 88.5 g | 32% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 19.4 g | ||
| Protein | 139.6 g | 279% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 693 mg | 53% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 760 mg | 16% | |
*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.
