Gluten free Carbonara
I made spaghetti carbonara tonight with baked chicken thighs and baby carrots topped with butter and seasoning. Delicious and very filling, but only 350 Calories!! This recipe made 3 servings:
- Parma Ham (prosciutto di parma) Air Dried, (5g over 3 servings)
- 6 Chicken Thigh,bone and skin removed (brushed with dijon and baked 35 minutes)
- Garlic, 3 cloves, sliced
- 9 Mushrooms, sliced
- Onions, 1.5 medium, sliced
- 1 cup peas
- Zucchini, sliced/ribbons (1 cup per serving & cooked pasta for the others)
- White Wine, ¼ cup
- 2 cups baby carrots, boiled 5-7 minutes (in the pasta water)
- Butter, unsalted, 1 tbsp
Preheat the oven and bake the chicken at 400F for about 35 minutes.
Bring 1 tsp oil and 1 fl oz of wine to a simmer and add the garlic and onions. Cover and simmer. Finish slicing the mushrooms and add them to the pan. Add a little more wine to prevent sticking. Cut up the parm and add to the pot. Defrost 1 cup peas and add it to the pot.
Set aside the GF servings of the onion mixture and toss them with the zucchini ribbons.
For the non-GF, boil the pasta (in this case 2 servings for the guys). Skim out the pasta and set aside. Add 2 egg yolks and the remaining onion mixture. Toss thoroughly.
Boil the carrots. Place in a dish with 1 Tbs butter and stir with sea salt and pepper to taste.
Serve the chicken on the plates; carbonara and carrots family style. Delicious and super filling!
