Weeknight Dinner: Quick & Healthy Pasta Carbonara Recipe

I have been on a healthy kick and one of the ways is to cook from this magazine called Clean Eating.  This is when I discovered it had simple ingredients to create healthy meals.  This meal is quick and healthy but I'm not sure if I would call it Pasta Carbonara.  There is no cream, no bacon, nothing bad for you.  It has a clean taste and finish.  It's good and light but it didn't make me feel full.  Perhaps those who are fit fanatics would tell me to drink a glass of water or tea. 

Money Saving Tip:  If you hunger for dessert, drink a full flavoured tea that may satiate your appetite.  They have chocolate herbal teas and those that can drink more like a dessert.

Quick & Healthy Pasta Carbonara

  • 1 6-oz boneless, skinless chicken breast, cut into ½-inch pieces
  • 4 oz whole-wheat spaghetti, linguine or fettuccine
  • 1 1/2 cups mixed frozen vegetables
  • 1 large egg
  • 1/3 cup Parmigiano-Reggiano cheese, finely grated (I used freshly grated Parmesan instead)
  • 2 cloves garlic, finely minced
  • 1/2 tsp fresh ground black pepper
  • 1/8 tsp fine sea salt

  1. In a medium nonstick skillet over medium-high, cook chicken, stirring occasionally, until browned and cooked through, about 4 minutes. Transfer to a large bowl; set aside.  (I added dash of white wine to the chicken which made the chicken tender and moist instead but not browned.  Browned chicken is more photogenic)
  2. In a large pot of boiling water, cook pasta according to package directions. Stir in vegetables 2 minutes before pasta is al dente (very slightly chalky in the center).
  3. While pasta is cooking, add egg, cheese, garlic, pepper and salt to bowl with chicken, stirring to combine.
  4. Reserve 1/2 cup pasta-cooking water, then drain pasta. Immediately add pasta and 1/2 of reserved pasta water to chicken mixture, tossing to combine. Add more pasta water, as desired. Serve immediately.