Chicken Carbonara


Olive Garden has a tempting Chicken and Shrimp Carbonara, but it has over 1400 calories and 3 grams of sodium. With stats like these, I could only afford a tiny taste and I want to enjoy the whole dish.

While the original dish has shrimp, I want to simplify the preparation by limiting the proteins. Ronzoni Smart Taste pasta is a good compromise between whole grain pasta and white flour pasta. The egg substitute can be replaced with egg whites you don’t keep both whole eggs and egg substitute at home.

Yield: 6 Servings
Serving Size: 1/6th of the recipe

Ingredients :

5 strips bacon cooked and diced.
2 Chicken breasts -Grilled, Chicken striped up
Salt & Pepper to taste
2 T Butter
3 cloves Garlic Fresh minced
¾ Cup milk
¼ Cup Heavy cream
1 cup Chicken broth
3 T flour
¾ c Parmesan shavings
2 T parsley
1 small box bowtie pasta

Instructions :

Cook 5 strips of bacon and set aside
cook 2 chicken breasts in 2 Tablespoons butter with Salt and Pepper to taste.
set aside while you work on the sauce.
cook up your Bowtie noodles so they will be ready when the sauce is ready.
Saute 3 cloves Garlic Freshly minced.
add Milk, heavy cream, chicken broth and Flour to the pan with the garlic and whisk until smooth.
Cook on low heat until it thickens.

add in Parmesan shavings. If the sauce gets too thick, add in a little more chicken broth.
add the drained bowtie pasta.
Toss to cover the noodles completely.
dash in the parsley.
add more salt and pepper to taste preference.
cut up the chicken breasts and dice up the bacon and mix them together
add in the chicken and bacon to the sauce.
toss until all is covered in the sauce.
Serve hot

Notes :

Divide into 6 equal servings. Each serving is equal to 6 points plus for Weight Watchers.\
SmartPoints: 6


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