• On Oct, 10, 2024
•  ladyrecipes
•  Recipes

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 8
Calories 403 kcal
Ingredients
1 tablespoon salt
1 pound brown rice spaghetti I used Tinkyada
2 teaspoon olive oil
6 ounces nitrate free bacon or turkey bacon, chopped
2 teaspoons minced garlic
1 pound raw ground chicken
1/2 cup grated Parmesan
3 eggs plus 1 yolk beaten
2 cups reserved pasta water
1/4 cup fresh chopped basil
1/4 cup fresh chopped parsley
1 tablespoon grated lemon peel
Instructions
Bring 6 quarts of water to a boil then add 1 tablespoon salt.
Add spaghetti and cook until done to your liking.
While spaghetti is cooking, add the oil and turkey bacon to a large skillet on medium heat.
Cook until bacon is crisp and remove to drain on paper towels.
Add garlic and ground chicken to the same skillet and cook until chicken is browned, keep on low heat.
Once spaghetti is cooked, drain, but reserve 2 cups of the water.
Transfer hot spaghetti to skillet with chicken.
Add bacon and immediately add beaten eggs to pasta.
Stir and combine well on low heat.
Add Parmesan cheese and 1 cup reserved pasta water to skillet. (If mixture is too thick add more pasta water.)
Toss in basil, parsley and lemon zest.
Recipe Notes

Weight Watchers PointsPlus: 11*

Nutrition Facts
Lightened Up Spaghetti alla Carbonara with Chicken
Amount Per Serving (1 g)
Calories 403
Calories from Fat 144
% Daily Value*
Fat 16g
25%
Cholesterol 178mg
59%
Sodium 436mg
19%
Carbohydrates 45g
15%
Fiber 1g
4%
Sugar 1g
1%
Protein 22g
44%
* Percent Daily Values are based on a 2000 calorie diet.