Description
A creamy and comforting Chicken and Pea Carbonara Pasta made with a blend of reduced-fat cheeses and tender chicken breast, combined with nutritious peas and chickpea pasta for a delicious and healthier twist on a classic Italian dish. Ready in 30 minutes and perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta and Peas
- 200g chickpea spirals pasta (or your preferred pasta)
- 120g frozen peas
- 150g sugar snap peas, halved diagonally
Protein and Vegetables
- 250g chicken breast fillets, cut into bite-sized pieces
- 1 small brown onion, finely chopped
- 2 cloves garlic, minced
Sauce
- 2 tsp extra virgin olive oil
- 1 cup (250ml) low-fat milk
- ½ cup (125ml) low-sodium chicken stock
- ¼ cup (25g) grated reduced-fat cheddar cheese
- ¼ cup (25g) grated reduced-fat mozzarella cheese
- ¼ cup (25g) grated reduced-fat Swiss cheese
- ¼ cup (25g) grated reduced-fat provolone cheese
- ½ cup (50g) grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Garnish
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Pasta: Cook the pasta according to package instructions until al dente. In the last 2 minutes of cooking, add the frozen peas and sugar snap peas to the boiling water. Drain the pasta and peas together and set aside.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and cook for 3-4 minutes on each side until browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Onion and Garlic: In the same skillet, add the finely chopped onion and minced garlic. Sauté for about 3 minutes until softened and fragrant.
- Make the Sauce: Pour in the low-fat milk and low-sodium chicken stock, stirring to combine. Bring the mixture to a gentle simmer over medium heat. Gradually add the grated cheeses (Parmesan, cheddar, mozzarella, Swiss, and provolone), stirring continuously until the sauce is smooth and all cheeses are melted. Season with salt and freshly ground black pepper to taste.
- Combine Everything: Return the cooked chicken, pasta, and peas to the skillet. Toss everything together well so the pasta and chicken are fully coated with the creamy cheese sauce.
- Serve: Serve the pasta immediately, garnished with chopped fresh parsley for a fresh burst of flavor.
Notes
- You can substitute chickpea spirals with any preferred pasta such as penne or fusilli.
- For a lower-fat option, use milk with the lowest fat content you prefer.
- Feel free to add a pinch of red chili flakes for some heat if desired.
- Make sure not to overcook the pasta or peas to keep them tender but crisp.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently.
