Articles & Recipes
Chicken and Vegetable Carbonara
Ingredients
300 grams dry Fettuccine (gluten free if required)
2 medium peeled and sliced carrots (200 grams)
1 medium finely chopped onion (100 grams)
2 cloves crushed garlic (6 grams)
2 teaspoons unsaturated oil (10 grams)
2 tabsp water (40 ml)
15 medium sliced mushrooms (200 grams)
300 grams skinless chicken breast
1 can low fat evaporated milk (375 ml)
Method
Cook dry pasta in boiling salted water until just tender.
Cook carrots until tender crisp.
Stir fry onion and garlic in oil and water until soft and golden.
Add sliced mushrooms and stir-fry for a further 5 minutes.
Thinly slice chicken breast diagonally.
Add to onion mixture with carrot and stir-fry for 5 minutes.
Add evaporated milk and cook for 5 minutes more.
Stir in cooked and drained pasta.
Reheat but don’t boil.
Adjust seasoning with salt and pepper to taste
Serve with salad or just on its own.
This is an easy 1-pan meal.
Serves : 4
Nutrients per Serve :
KJ 2040, Calories 491, Carbohydrates(grams) 67.5, Fat(grams) 7.6, Protein(grams) 36.5, Iron (milligrams) 1.96
Note
Egg Free, Gluten Free if Gluten Free pasta is used
Tips
Saturated fat 2.3 g