Light yet luscious, this light chicken and kale carbonara recipe is ready in just 20 minutes making it the perfect tasty meal at the end of a busy day.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
375g spaghetti
1/2 x 175g pkt Coles Fresh Chopped Kale
2 tsp olive oil
500g Coles RSPCA Approved Chicken Breast Fillets, sliced
100g shortcut bacon, trimmed, cut into strips
2 garlic cloves, crushed
375ml can low fat evaporated milk
1 chicken stock cube, crumbled
1/3 cup (25g) grated parmesan
3 Coles Brand Australian Free Range Egg yolks
Grated parmesan, extra, to serve
2 tbsp chopped chives, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook pasta in a large saucepan pan of boiling salted water until as per packet instructions, adding chopped kale during last 10 secs of cooking time. Drain. Return to pan.
Step 2
Meanwhile, heat oil in a medium frying pan over medium-high heat. Add chicken and bacon. Cook, stirring occasionally, for 5 mins or until chicken is browned and cooked through. Add garlic, milk, stock cube and parmesan. Bring to a simmer over medium heat, stirring. Remove from heat. Add egg yolks. Cook over medium-low heat for 1 min or until thickened slightly. Add chicken mixture to pasta and toss to combine. Topped with extra parmesan and chives and serve.
