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Skillet Chicken Carbonara
Servings:
Serves 4 as an appetizerPrep Time:
10 minutesCook Time:
20 minutes
Ingredients
This recipe originally appeared in the July/August 2016 issue of fresh magazine as part of our Dinner from the Fast Lane series, along with recipes for Basil Chicken with Succotash Salad and Spaghetti Frittata.
3 oz. diced pancetta
3 1/2 cups water
8 oz. Hannaford Hidden Veggie Thin Spaghetti
2 large eggs
1 1/2 cups cherry tomatoes, halved
1/4 cup shredded Parmesan cheese
1/4 cup chopped fresh basil
12 oz. cooked chicken, cut into bite-sized pieces
Salt and pepper
Directions
1. Cook pancetta in a large nonstick skillet over medium heat until crispy, 5 to 7 minutes. Transfer to a paper-towel-lined plate and drain skillet.
2. Prep-Ahead: Reserve 2 tablespoons pancetta for the frittata.
3. Add water and spaghetti to skillet and bring to a simmer. Cook pasta, stirring occasionally, until tender and liquid is absorbed, 12 to 15 minutes.
4. While pasta is cooking, beat eggs in a medium bowl until smooth. Add tomatoes, cheese, and basil and set aside. Microwave chicken until heated through, about 1 minute; cover and set aside.
Source: Hannaford fresh Magazine, July - August 2016
Nutrition
| Nutritional Facts | |
| Servings | Serves 4 |
| Base Nutrients | |
| Calories | 430 kcal (22%) |
| Calories from Fat | 90 kcal (0%) |
| Total Fat | 10 g (15%) |
| Saturated Fat | 4 g (20%) |
| Cholesterol | 165 mg (55%) |
| Sodium | 350 mg (15%) |
| Total Carbohydrates | 44 g (15%) |
| Dietary Fiber | 3 g (12%) |
| Protein | 36 g (60%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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