Chicken Carbonara with Zoodles

By Sandy McCall


3 Tablespoons avocado or olive oil, divided

2-3 small zucchini

(Opt) 4 oz Turkey bacon, chopped (pork bacon works too)

2 cloves garlic, minced

1 small onion, chopped

2 1/2 cups coconut milk (dairy milk works too)

3/4 cup grated Parmesan cheese

4 large egg yolks

1/4 cup fresh basil, chopped

1/4 cup fresh parsley, chopped (save a few pieces for garnish)

salt & pepper

6 chicken thighs, boneless

1 Tablespoon lemon zest


Make Zoodles by spiralizing zucchini with hand-held spiralizer.


Heat one tablespoon of oil in a large cast iron skillet, add chopped bacon and cook until slightly crispy. Turn off heat as zoodles cook very quickly. Stir in zoodles. Spoon zoodles and bacon into a large, covered bowl to keep them warm.


Slice chicken into pieces. Heat another tablespoon of oil in same cast iron skillet. Place chicken pieces in skillet over medium heat. Season with salt and pepper. Brown chicken pieces and cook until they are no longer pink inside.


Add the cooked chicken to the bowl with the bacon and zoodles; cover to keep warm.


Heat the remaining tablespoon of oil in the same skillet. Add the chopped onion and stir until the

onions are translucent, about 5

minutes. Add the minced garlic; cook until fragrant, about 1 minute more. Add chopped herbs and lemon zest. Add coconut milk and heat thoroughly for about three minutes, while scraping the browned pieces from bottom of the skillet. Stir in the zoodles, bacon, and chicken, and re-heat.


Put egg yolks in a small bowl and beat them with a fork. Take 1/4 cup of the milk mixture from the skillet, put it into a second small bowl; add eggs and stir. Pour egg and milk mixture back into the skillet with the chicken and zoodles. Serve on platter or in individual bowls. Top with grated Parmesan cheese and add parsley as garnish. Enjoy!


If you want other recipe ideas using spiralized veggies, just write to me and we will brainstorm ideas for salads and other recipes like Tuna- Zoodle Casserole, Pesto Zoodles, Bok Choy & Apple Salad or Beet-Walnut Salad with Goat Cheese! Your options are Endless!



Sandy McCall’s day job is working as the Broker/Owner of Southern Life Realty. When she’s not being the

“mad scientist” in the kitchen or loving-up her cat, dogs or chickens, she enjoys being a Food Writer …

• Facebook Blog: “Sandy’s Food For Thought

• Food Writer: “Sandy’s Food For Thought” at 50PlusLivingWNC.com

• Food Writer: WholeLifeChallenge.com

For Foodie questions, email SandysFoodForThought@gmail.com

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