Chicken Carbonara - Low Cal

Ingredients

• 1 bag Tofu Shirataki Spaghetti Noodles
• 1 wedge The Laughing Cow Light Original Swiss cheese
• 1/4 cup fat-free liquid egg substitute (I use 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)
• Vegaline Garlic Mist
• Salt and Black Pepper to taste

Directions

1. Rinse and separate noodles
2. Cut noodles up a bit (they are pretty long) and set aside.
3. Break cheese wedge into pieces, and place in a microwave-safe bowl.
4. Microwave for about 15 seconds, and stir until smooth.
5. Add egg substitute, Parm-style topping, 2 tbsp. water, and whisk until mixed and almost smooth.
6. Heat a non stick pan on medium-high heat and spray with garlic mist.
7. Season the chicken with salt and pepper.
8. Add chicken, mushrooms, and garlic to the skillet.
9. Cook until mushrooms are browned and chicken is mostly cooked through (about 2 minutes).
10. Add peas, and cook until thawed and hot.
11. Add noodles and bacon to the skillet, and toss until mixed and hot.
12. Reduce heat to lowest setting. Add cheese-egg mixture and immediately toss with other ingredients, until everything is coated and sauce has fully thickened.
13. Add salt and pepper to taste.
14. Enjoy!

Notes

Carbonara is an Italian pasta dish from Latium, and more specifically to Rome, based on eggs, cheese (Pecorino Romano or Parmigiano-Reggiano), bacon (guanciale or pancetta), and black pepper. Spaghetti is usually used as the pasta, however, fettuccine, rigatoni or bucatini can also be used. The dish was created in the middle of the 20th century.

The pork is cooked in fat, which may be olive oil, lard, or less frequently butter. The hot pasta is combined with a mixture of raw eggs, cheese, and a fat (butter, olive oil, or cream) away from additional direct heat to avoid coagulating the egg, either in the pasta pot or in a serving dish. The eggs should create a creamy sauce, and not curdle. Guanciale is the most commonly used meat, but pancetta and local bacon are also used. Versions of this recipe may differ in how the egg is added: some people utilize the whole egg, while other people use only the yolk; intermediate versions with some whole eggs and some yolk are also possible.

Cream is not common in Italian recipes, but is often used elsewhere. Garlic is similarly found mostly outside Italy.

Other variations on carbonara outside Italy may include peas, broccoli, mushrooms, or other vegetables. Many of these preparations have more sauce than the Italian versions. As with many other dishes, ersatz versions are made with commercial bottled sauces.

Now as good as all that sounds, we need to make a version with less than the million or so calories of the original.

Nutrition

Calories: 313 Protein: 40g