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Chicken and Zucchini Carbonara

Chicken and Zucchini Carbonara: 5 Reasons to Indulge

A creamy pasta dish featuring chicken and zucchini in a rich carbonara sauce.

  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 8 oz spaghetti
  • 1 cup diced chicken fillet
  • 1 medium zucchini, sliced
  • 2 large eggs
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Instructions

  1. Cook spaghetti according to package instructions.
  2. In a skillet, heat olive oil over medium heat.
  3. Add chicken and cook until browned and cooked through.
  4. Add zucchini and garlic, sauté until zucchini is tender.
  5. In a bowl, whisk eggs and Parmesan together.
  6. Drain pasta and add to the skillet with chicken and zucchini.
  7. Remove from heat and quickly stir in the egg mixture.
  8. Season with salt and pepper. Serve hot, garnished with parsley.

Notes

  • Use whole grain pasta for a healthier option.
  • Adjust garlic quantity to your taste.
  • For extra creaminess, add a splash of cream.
  • Author: Evelyn E. Stotts
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Calorie

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 2g
  • Sodium: 600mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 150mg

Keywords: Chicken and Zucchini Carbonara