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Chicken Carbonara

Chicken Carbonara


  • 4 cups shredded cabbage "noodles"
  • 2 teaspoons 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- 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

Nutrition Information

Per serving: 338 kcal cal., 20 g fat (9 g sat. fat), 18 g carb., 5 g fiber, 24 g pro., 94 mg calcium, 2 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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