Chicken Carbonara
Chicken Carbonara

Photo Credit

Jedha Dening

This Recipe

  • Serves: 2
  • Start to Finish: Less than 40 minutes

Nutrition Facts

Amount per serving:
Total Calories: 338
  • 498mg Sodium
  • 18g Carbs
  • 5g Fiber
  • 20g Fat
  • 9g Saturated Fat
  • 24g Protein
  • 94mg Calcium
  • 2mg Iron

Cabbage seems like a bland pasta base, but the thick coconut sauce here lends tons of flavor and makes them slurp-worthy satisfying.


  • 4 cups shredded cabbage "noodles"
  • 1 teaspoon garlic-infused olive oil (or 1/2 teaspoon minced garlic plus 1 teaspoon olive oil)
  • 1 small red onion, diced
  • 2 strips turkey bacon, diced
  • 1 small chicken breast (4 ounces)
  • 3 tablespoons white wine (such as chardonnay)
  • Salt
  • Pepper
  • 3/4 to 1 cup lite coconut milk
  • 1 egg
  • 1 scallion, sliced, for garnish



1. Steam cabbage for 5 to 10 minutes until soft enough to stick a fork in but not soggy.
2. Meanwhile heat garlic oil in a pan over medium heat. (If using minced garlic, heat olive oil in the pan, then add minced garlic.) Add onion and saute 2 to 3 minutes until beginning to brown. Add bacon and cook, stirring occasionally, about 3 minutes until done. Stir in chicken and cook 3 more minutes. Add wine and salt and pepper to taste, and stir to combine. Add coconut milk, let simmer 1 to 2 minutes, then turn heat off and allow dish to sit for 3 to 5 minutes so chicken cooks through.
3. Beat egg in a bowl. Turn heat to low and stir in egg, then turn heat off again (egg should thicken sauce and not scramble).
4. Using tongs, place cabbage into 2 bowls. Spoon chicken mixture on top and garnish with scallions.

Recipe provided by Jedha Dening, a nutrition and weight loss coach and creator of

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