Description
This Creamy Chicken and Pea Carbonara Pasta is a hearty and flavorful dish featuring tender chicken breast, a medley of peas, and a rich, cheesy sauce made from a blend of reduced-fat cheeses. Perfect for a comforting weeknight dinner, this recipe uses chickpea pasta for a nutritious twist, delivering a satisfying meal in just 30 minutes.
Ingredients
Scale
Pasta and Vegetables
- 200g chickpea spirals pasta (or your preferred pasta)
- 120g frozen peas
- 150g sugar snap peas, halved diagonally
Protein and Aromatics
- 250g chicken breast fillets, cut into bite-sized pieces
- 1 small brown onion, finely chopped
- 2 cloves garlic, minced
Liquids and Oils
- 2 tsp extra virgin olive oil
- 1 cup (250ml) low-fat milk
- ½ cup (125ml) low-sodium chicken stock
Cheeses
- ½ cup (50g) grated Parmesan cheese
- 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
Seasoning and Garnish
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions
- Cook the Pasta: Cook the pasta according to the package instructions until al dente. In the last 2 minutes of cooking, add the frozen peas and sugar snap peas to the boiling water to blanch them. Drain the pasta and peas together and set aside.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces and cook for 3 to 4 minutes on each side, or until they are browned and cooked through. Remove the chicken from the skillet and set aside.
- Sauté the Onion and Garlic: In the same skillet, add the finely chopped onion and minced garlic. Sauté for about 3 minutes, or until the onion is softened and fragrant, being careful not to burn the garlic.
- Make the Sauce: Pour the low-fat milk and low-sodium chicken stock into the skillet with the onions and garlic, stirring to combine. Bring the mixture to a gentle simmer. Gradually add the grated Parmesan, cheddar, mozzarella, Swiss, and provolone cheeses, stirring continuously until the sauce becomes smooth and all the cheeses have melted. Season with salt and freshly ground black pepper to taste.
- Combine Everything: Return the cooked chicken, pasta, and peas to the skillet with the cheese sauce. Toss all ingredients together thoroughly so everything is well coated with the creamy sauce and heated through.
- Serve: Serve the pasta immediately, garnished with freshly chopped parsley for a burst of color and freshness.
Notes
- You can substitute the chickpea pasta with any other pasta of your choice, though chickpea pasta adds extra protein and fiber.
- Adjust the cheese quantities based on your taste preferences and dietary needs.
- For a thicker sauce, reduce the amount of chicken stock or allow the sauce to simmer longer to evaporate some liquid.
- Make sure not to overcook the peas to retain their bright color and crisp texture.
- This dish pairs well with a light green salad or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
