Comments on: Lightened Up Spaghetti alla Carbonara with Chicken

By: Gretchen

Gretchen — Mon, 07 Oct 2013 00:34:50 +0000

In reply to Brenda. I will thanks! Probably be next weekend before I try it. I try to use spaghetti squash in place of pasta where I can.....much lower in carbs.

By: Brenda

Brenda — Sun, 06 Oct 2013 19:29:54 +0000

In reply to Gretchen. It probably could although I'm not sure if the beaten eggs will stick to the squash as it does with pasta, but it's worth a shot. Let me know how it works for you.

By: Gretchen

Gretchen — Sun, 06 Oct 2013 16:20:52 +0000

I am wondering if the pasta can be substituted with spaghetti squash?

By: Brenda

Brenda — Fri, 01 Mar 2013 11:55:01 +0000

In reply to Lindsay. great idea with the chicken!

By: Lindsay

Lindsay — Fri, 01 Mar 2013 01:41:02 +0000

This was really delicious! I made the chicken in a slow cooker with the garlic so I was able to cut out all the oil needed! I also made it with corn pasta, and no cheese, and after adding everything up it was only 348 calories for a serving, and super filling! Plus I have celiac disease so I love that this recipe was gluten free! Thanks!

By: Brenda

Brenda — Wed, 27 Feb 2013 12:18:53 +0000

In reply to Allison. 2 ounces of dry pasta yields about a cup cooked and a pound is 16 ounces, but with the other ingredients in the pasta I would say more like 1 1/4 cup each or even 1 1/2 cups. You could make the entire dish as I did in the large bowl and measure out the total then divide by 8. I just eyeballed this one since my family was hungry and was anxious to eat it LOL!

By: Allison

Allison — Wed, 27 Feb 2013 03:40:14 +0000

What is the serving size for this dish? About 1 cup?