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Chicken Carbonara Recipe

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This recipe for Chicken Carbonara, by , is from Family & Friends Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shelley Gravatt


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!

Personal Notes:
Personal Notes:
1 serving =
Calories: 313
Fat: 8.5g
Sodium: 990mg
Carbs: 17g
Fiber: 5.75g
Sugars: 3.5g
Protein: 40g

POINTSŪ value 6*




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