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Creamy Chicken and Pea Carbonara Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 60 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Low Fat

Description

This Creamy Chicken and Pea Carbonara Pasta is a delightful twist on the classic Italian dish, featuring tender chicken breast, vibrant peas, and a luscious blend of five reduced-fat cheeses. Cooked with chickpea pasta for added protein and fiber, and combined in a creamy low-fat milk and chicken stock sauce, this recipe offers a balanced, flavorful meal perfect for a quick weeknight dinner.

Ingredients

Pasta and Vegetables

  • 200g chickpea spirals pasta (or your preferred pasta)
  • 120g frozen peas
  • 150g sugar snap peas, halved diagonally

Protein

  • 250g chicken breast fillets, cut into bite-sized pieces

Produce

  • 1 small brown onion, finely chopped
  • 2 cloves garlic, minced
  • Fresh parsley, chopped, for garnish

Dairy & Liquids

  • 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

Oils & Seasonings

  • 2 tsp extra virgin olive oil
  • Salt and freshly ground black pepper, to taste

Instructions

  1. 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. Once cooked, drain the pasta and peas and set aside.
  2. 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.
  3. Sauté the Onion and Garlic: In the same skillet, add the finely chopped onion and minced garlic. Sauté until softened and fragrant, about 3 minutes.
  4. Make the Sauce: Pour in the low-fat milk and low-sodium chicken stock, stirring to combine the ingredients. Bring the mixture to a gentle simmer. Gradually add the grated Parmesan, cheddar, mozzarella, Swiss, and provolone cheeses while stirring continuously until the sauce is smooth and the cheeses have melted. Season with salt and freshly ground black pepper to your liking.
  5. Combine Everything: Return the cooked chicken, pasta, and peas to the skillet. Toss everything together thoroughly until well coated with the creamy cheese sauce.
  6. Serve: Serve the pasta immediately, garnished with freshly chopped parsley for a burst of color and flavor.

Notes

  • For a vegetarian version, omit the chicken and consider adding mushrooms or tofu.
  • Use low-sodium chicken stock to control the salt content.
  • The blend of reduced-fat cheeses keeps the sauce creamy while lowering the fat content.
  • Ensure not to overcook the pasta to maintain a firm texture.
  • Fresh parsley can be substituted with basil or oregano if preferred.

Find it online: https://slsrecipes.com/creamy-chicken-and-pea-carbonara-pasta-recipe/