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Spaghetti carbonara with crispy chicken
Spaghetti carbonara with crispy chicken
823kcal Per person
48g Protein
63g Carbs
42g Fat
8g Fiber
Ingredients
- 3 ounces spaghetti, whole wheat (84 g)
- 3 ounces chicken breast (84 g)
- 1 ½ tablespoon olive oil (23 ml)
- 10 cherry tomatoes
- 1 teaspoon oregano, dried (2 g)
- 1 egg
- 1 ½ ounce cheddar cheese, shredded (42 g)
Preparing this recipe
- Preheat the oven to 390°F (200°C).
- Cook the spaghetti according to the instructions on the packaging. Drain and save the cooking water.
- Slice the chicken fillet into strips and toss with half of the oil, salt and freshly ground pepper. Sauté the chicken strips in a hot skillet over high heat, stirring, for 8-10 minutes until crispy, brown and cooked through.
- Toss the cherry tomatoes in a baking dish with the remaining oil, oregano and a bit of salt and pepper. Place them under a hot grill and cook for 4-6 minutes until the skins burst.
- In a bowl, whisk the egg with the grated cheese, freshly ground pepper and some of the pasta cooking water.
- Let the cooked spaghetti drain briefly in a colander. Return it to the pot and stir in the egg mixture.
- Gently heat the spaghetti with the egg, stirring constantly over low heat until the egg mixture thickens into a delicious sauce.
- Serve the spaghetti carbonara in a deep pasta dish and top with the chicken strips and roasted cherry tomatoes.
Tip van FitChef
Spaghetti carbonara is even more delicious with fresh oregano.
