Lightened Up Chicken Carbonara
Weight Watchers: 12pp per serve!
Servings: 6
Calories: 485kcal
Ingredients
- 375 g pack fresh pasta , (egg parpadelle or fettuccini)
- 250 g short cut bacon , cut into strips
- 700 g | 24oz chicken breast , cut into thick 2-inch strips
- 1 onion , finely chopped
- 3 cloves fresh garlic , crushed or minced
- 1 x 250g tub/container reduced fat/fat free cream cheese (I used 5% fat), room temperature
- 2 large eggs
- 1/4 cup grated parmesan cheese
- 1 cup reserved pasta water + 1/2 cup extra (just in case)
Instructions
- Cook pasta following packet instructions for about 8 minutes, or until al dente. Drain pasta and return to the pot/pan, reserving 1 cup of water for later.
- While pasta is boiling, whisk cream cheese and eggs together in a large bowl until smooth and lump free. Add the parmesan and set aside.
- Heat a non-stick frying pan over medium high heat. Add onions and bacon. Fry until bacon is crisp (about 6 minutes). Add the garlic and chicken, and cook until chicken is cooked through.
- Reduce heat and pour cream cheese/egg mixture into the pan while stirring quickly and gently to distribute evenly throughout the chicken. Continue to stir gently for a further minute while adding the reserved water (1/4 cup at a time) until sauce has cooked and thickened.
- Add the sauce into the pot of pasta, and toss gently until pasta is evenly coated. (Slowly add the extra water if necessary).
Notes
Please note: no salt was needed to season this carbonara as the bacon releases enough salt with a great flavour, however, feel free to add salt to your tastes if you need.
Nutrition
Calories: 485kcal | Carbohydrates: 42g | Protein: 48.1g | Fat: 12.6g