Low Sodium Chicken Carbonara
Discover a healthier twist on a classic with this Low Sodium Chicken Carbonara, a dish that’s as wholesome as it is indulgent. This recipe swaps traditional ingredients for reduced sodium options, making it perfect for those seeking flavorful yet heart-friendly meals. Tender chicken strips are sautéed to perfection and paired with al dente linguine, vibrant peas, and a creamy sauce made from eggs, reduced sodium Parmesan, and unsalted chicken broth. Lightly brightened with lemon zest and fresh parsley, this carbonara balances rich and refreshing flavors beautifully. Ready in just 40 minutes, it’s an irresistible weeknight dinner that’s packed with protein, low in sodium, and bursting with flavor. Perfect for health-conscious pasta lovers!
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Recipe Information
Ingredients
- 2 pieces (about 1 pound) Boneless skinless chicken breast
- 2 tablespoons Olive oil
- 1 cup Unsalted chicken broth
- 2 cloves (minced) Garlic
- 2 large Eggs
- 1 cup (grated) Reduced sodium Parmesan cheese
- 0.5 teaspoon Black pepper
- 12 ounces Linguine pasta
- 1 cup Frozen peas
- 0.25 cup (chopped) Fresh parsley
- 1 teaspoon Lemon zest
Instructions
Begin by slicing the chicken breasts into thin strips. Season with a bit of black pepper.
In a large skillet, heat olive oil over medium heat. Add the chicken strips and cook until golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the unsalted chicken broth and bring to a gentle simmer, scraping any browned bits from the bottom of the skillet.
While the broth is simmering, cook the linguine pasta in a large pot of boiling water until al dente, according to package instructions. In the last 2 minutes of cooking, add the frozen peas to the boiling water and continue cooking until the peas are tender.
In a mixing bowl, whisk together the eggs, Parmesan cheese, and a dash of black pepper until smooth.
Drain the pasta and peas, reserving about 1 cup of the pasta cooking water.
Quickly return the pasta and peas to the pot, and immediately add the egg and Parmesan mixture. Stir vigorously, using some of the reserved pasta water as needed to create a creamy sauce. The heat from the pasta will cook the eggs and melt the cheese.
Add the cooked chicken strips back into the pasta and stir to combine everything well.
Finish by sprinkling fresh parsley and lemon zest over the pasta. Serve hot, with additional grated Parmesan on the side if desired.
Nutrition Facts
Calories |
3897 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.7 g | 183% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1431 mg | 477% | |
| Sodium | 4462 mg | 194% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 17.7 g | ||
| Protein | 396.1 g | 792% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2968 mg | 228% | |
| Iron | 24.8 mg | 138% | |
| Potassium | 3592 mg | 76% | |
*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.
