Go Back
–+ servings
Print

Chicken Carbonarra

Prep Time 25 minutes
Cook Time 25 minutes
Servings 2
Calories 869kcal

Ingredients

Cucumber water

  • 24 oz Water
  • 8 slices Cucumber
  • Ice cubes

Chicken carbonara

  • 1 tsp Extra-virgin olive oil
  • 8 oz Italian chicken sausage
  • 4 oz Spaghetti whole wheat if preferred
  • 2 Eggs beaten
  • 1/4 cup Parmesan cheese grated
  • 1 clove Garlic minced
  • 1 sprig Fresh rosemary finely chopped

Wedge salad

  • ½ head Iceberg lettuce trimmed and cut into wedges
  • 6 Grape tomatoes quartered
  • 2 TBSP Crumbled blue cheese
  • 2 TBSP Red onions shaved
  • 2 tsp Fresh chives chopped

Dressing

  • 2 TBSP Greek yogurt
  • 1 TBSP Mayonnaise
  • 1 tsp Extra-virgin olive oil
  • 1 tsp Red wine vinegar
  • 1 tsp Dijon mustard
  • Salt and pepper to taste
  • 1 tsp Chia seeds

Peas

  • 2 tsp Extra-virgin olive oil
  • 1 cup Green Peas

Dates

  • 6 Dates pitted
US Customary - Metric

Instructions

  • Prepare the ingredients as instructed above.
  • For the cucumber water, place the cucumber slices in a pitcher with water. Let infuse in the refrigerator. Serve over ice if desired.
  • Bring a large pot of water to a boil over high heat.
  • Meanwhile, heat olive oil in a sauté pan over medium heat. Add the sausage, breaking it up into small pieces, and cook until nicely browned.
  • In a separate bowl, beat together eggs and Parmesan cheese.
  • Add garlic and rosemary to the pan and cook for 30 seconds until fragrant, then remove the pan from the heat.
  • Cook the spaghetti in the boiling water until al dente, then use tongs to transfer it directly to the pan.
  • Mix in the egg-Parmesan mixture, tossing the pasta until coated. Gradually add reserved pasta water as needed until a creamy consistency is reached. Sprinkle with extra Parmesan, parsley, and cracked black pepper.
  • Heat the oil in a pan over medium heat. Sauté the peas until hot about 2 - 3 minutes. Season with salt and pepper.
  • Plate the salad: Portion the lettuce wedges. Top with tomatoes, red onion, crumbled blue cheese, and chives.
  • In a bowl, mix the ingredients for the dressing. Dress the salad before serving.
  • Serve chicken carbonara with peas, salad, cucumber water, and dates for dessert.

Nutrition

Calories: 869kcal | Carbohydrates: 84g | Protein: 45g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 261mg | Sodium: 1623mg | Potassium: 940mg | Fiber: 11g | Sugar: 26g | Vitamin A: 2520IU | Vitamin C: 44mg | Calcium: 329mg | Iron: 5mg