This weeks Hungry Girl recipe is Chicken Carbonara! I get all these wonderful recipes in my inbox. If you want to receive them too...sign up for her newsletter HERE !!
Whole Lot of Bacon Goin' On...
We thought this classic, creamy, bacon-loaded dish would be a challenge for us to recreate. We were wrong... It was a CINCH! Check out our Chicken Carbonara a la Hungry Girl, and prepare to be WOWED!
1 bag House Foods Tofu Shirataki Spaghetti Shaped Noodle Substitute
1 wedge The Laughing Cow Light Original Swiss cheese
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. reduced-fat Parmesan-style grated topping
3 oz. raw boneless skinless lean chicken breast, chopped
1/2 cup sliced mushrooms
1/2 tsp. chopped garlic
1/4 cup frozen no-salt-added peas
2 tbsp. real crumbled bacon (like the kind by Oscar Mayer)
Optional: salt and black pepper
Use a strainer to rinse and drain noodles well. Pat dry. In a microwave-safe bowl, nuke for 1 minute. Drain excess liquid. Dry thoroughly, using paper towels. Cut noodles up a bit. Set aside.
Break cheese wedge into pieces, and place in a microwave-safe bowl. Nuke for about 15 seconds, and stir until smooth. Add egg substitute, Parm-style topping, and 2 tbsp. water, and whisk until mixed and almost smooth. Set aside.
Bring a skillet sprayed with nonstick spray to medium-high heat. If you like, lightly season chicken with salt and pepper. Add chicken, mushrooms, and garlic to the skillet, and cook until mushrooms are browned and chicken is mostly cooked through, about 2 minutes. Add peas, and cook until thawed and hot.
Add noodles and bacon to the skillet, and toss until mixed and hot. Reduce heat to lowest setting. Add cheese-egg mixture and immediately toss with other ingredients, until everything is coated and sauce has fully thickened. Add salt and pepper to taste, if you like. Now chew!
MAKES 1 SERVING
Serving Size: entire recipe
POINTS® value 6*