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Lightened Up Spaghetti alla Carbonara with Chicken

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 403kcal
Author Brenda Bennett

Ingredients

  • 1 tablespoon salt
  • 1 pound brown rice spaghetti I used Tinkyada
  • 2 teaspoon olive oil
  • 6 ounces nitrate free bacon or turkey bacon, chopped
  • 2 teaspoons minced garlic
  • 1 pound raw ground chicken
  • ½ cup grated Parmesan
  • 3 eggs plus 1 yolk beaten
  • 2 cups reserved pasta water
  • ¼ cup fresh chopped basil
  • ¼ cup fresh chopped parsley
  • 1 tablespoon grated lemon peel

Instructions

  • Bring 6 quarts of water to a boil then add 1 tablespoon salt.
  • Add spaghetti and cook until done to your liking.
  • While spaghetti is cooking, add the oil and turkey bacon to a large skillet on medium heat.
  • Cook until bacon is crisp and remove to drain on paper towels.
  • Add garlic and ground chicken to the same skillet and cook until chicken is browned, keep on low heat.
  • Once spaghetti is cooked, drain, but reserve 2 cups of the water.
  • Transfer hot spaghetti to skillet with chicken.
  • Add bacon and immediately add beaten eggs to pasta.
  • Stir and combine well on low heat.
  • Add Parmesan cheese and 1 cup reserved pasta water to skillet. (If mixture is too thick add more pasta water.)
  • Toss in basil, parsley and lemon zest.

Notes

Weight Watchers PointsPlus: 11*

Nutrition

Serving: 1g | Calories: 403kcal | Carbohydrates: 45g | Protein: 22g | Fat: 16g | Cholesterol: 178mg | Sodium: 436mg | Fiber: 1g | Sugar: 1g