Chicken Carbonara with Broccoli

Serves

Prep Time

10mins

Cook Time

25mins

Ingredients

400g Chicken (skin and fat removed)
200g Ashfield 97% Fat Free Bacon Rindless
1 x Broccoli Head
5x Small Mushrooms
1 tsp Garlic infused Olive Oil
1 tsp Chilli Powder or 1 x Red Chilli
2 x Large Free-Range Whole Eggs
2 x Egg Whites
200ml Lite ‘n’ Creamy Carnation Milk
400g Spaghetti
125ml (½ cup) White Wine (a must!)
2 tbsp Chopped Flat-Leaf Parsley
Sprinkle of freshly grated Parmesan to serve
Salt and cracked Pepper to serve

Instructions

Step 1

Place 1 litre of water in a large saucepan, place lid on and bring water to the boil. Once boiled, add pasta and cook as per instructions. Meanwhile chop mushrooms and set aside. Chop broccoli into small pieces and place in microwave safe bowl with ½ cup water and boil for 5 minutes.

Step 2

Slice bacon into small strips removing any visible fat. Chop chicken breast into small bite size pieces. Heat the oil in a large frying pan, add the bacon and chicken and cook over medium heat for 2-3 minutes until crisp. Add the chilli, mushrooms and broccoli and cook for a further 1-2 minutes. Turn off the heat.

Step 3

In a separate bowl, beat together the eggs and carnation milk. Season well with salt and freshly ground black pepper and set aside.

Step 4

Return the saucepan to a medium-low heat, add the wine and simmer for 1 minute. Stir the bacon mixture into the pasta. While hot, quickly add the egg mixture and parsley, and toss, allowing the hot pasta to cook the egg mixture. Serve sprinkled with parmesan.