I’m absolutely sold to this chicken carbonara recipe! I love Italian food, but all the butter, oil and cream make it often high in calories. So I tweaked a healthy alfredo recipe that I found Showmetheyummy.
And it turned out fantastic: dreamy creamy and delicious! This recipe is super simple, packed with flavor, very creamy and has almost 40 g (!) protein per portion. Add pasta or shirataki noodles and you’re done. Enjoy! Macros (per portion, ½ of total)
Protein: 38 g Fat: 15 g Carbs: 11 g 335 kcal Ingredients: 100 g – 3.5 oz Chicken breasts 2 Garlic cloves 200 g – 7 oz Mushrooms Sauce:
70 g – 2.5 oz Bacon cubes 150 ml – 5 Fl oz Milk (skimmed) 100 g – 3.5 oz 0 % Greek Yogurt 60 g – 2 oz Parmesan cheese 2 tbspn Corn starch Instructions: 1.In a skillet cook the bacon over medium high heat until cooked through. Set the bacon aside, but keep the fat in the pan. 2.Slice the chicken in cubes and cook it until golden brown on all sides. 3.Add the sliced mushrooms to the pan and stir fry until tender. Add the minced garlic and give it a good stir. 4.Mix the milk with the corn starch and add it to the pan with chicken and veggies and stir well until it forms a thick sauce. Add extra water or milk if needed. Add the cheese until it’s melted. 5.Reduce the heat to low and add the greek yogurt at the very last minute. Heat it on very low heat, but don’t let it boil. Serve with (gluten free) pasta or shirataki noodles.