Main Dishes

Gluten Free Chicken Carbonara

73
8
8 slices of bacon
2 chicken breasts cubed
2 garlic cloves minced
6 oz fresh mushrooms
1 can tomatos (diced)
2 oz gluten-free spaghetti
2 eggs
½ c whip cream or half and half
Pepper
Nutmeg
Parsley
sprinkle of parmesan cheese
Slice bacon into ½ inch strips. Saute in a large skillet until crispy. Set aside on a plate. Drain most of grease. Leave about 1 T oil. Toss cubed chicken into skillet for about 10 minutes until cooked through. Add garlic, mushrooms and tomatoes & sauté briefly. Return bacon to pan. While preparing the bacon and chicken boil spaghetti for about 10 minutes, until al dente. After draining spaghetti return it to the pan & over low heat toss the chicken & bacon mixture with drippings into spaghetti. Push spaghetti to the sides and break eggs into the middle of the pan. Quickly scramble the eggs and stir into spaghetti. Toss in grated cheese. Pour in ½ cup whipping cream or half and half. Mix. As the cream is absorbed add more. Add pepper & nutmeg and garnish with minced parsley. Sprinkle with parmesan cheese.
Nutritions

Calories
177

Sodium
273mg
11% DV

Fat
14g
22% DV

Protein
5g
10% DV

Carbs
2g
0% DV

Fiber
0.9g
3% DV