Light chicken and kale carbonara

Tasty Light chicken and kale carbonara Recipe

Try this fresh chicken and kale pasta for a lighter alternative to the traditional creamy carbonara.
Light chicken and kale carbonara
Prep Time : 0:10 | Cook Time : 0:10 | Total Time : 0:20 | Serving : 4 person.


  • 375g spaghetti

  • 1/2 x 175g pkt Coles fresh chopped kale

  • 2 teaspoons olive oil

  • 500g Coles RSPCA Approved chicken breast fillets, sliced

  • 100g shortcut bacon, trimmed, cut into strips

  • 2 garlic cloves, crushed

  • 375ml can low fat evaporated milk

  • 1 chicken stock cube, crumbled

  • 1/3 cup (25g) grated parmesan

  • 3 Coles Brand Australian free range egg yolks

  • Grated parmesan, extra, to serve

  • 2 tablespoons chopped chives, to serve


  • Step 1

    Cook pasta in a large saucepan pan of boiling salted water until as per packet instructions, adding chopped kale during last 10 secs of cooking time. Drain. Return to pan.

  • Step 2

    Meanwhile, heat oil in a medium frying pan over medium-high heat. Add chicken and bacon. Cook, stirring occasionally, for 5 mins or until chicken is browned and cooked through. Add garlic, milk, stock cube and parmesan. Bring to a simmer over medium heat, stirring. Remove from heat. Add egg yolks. Cook over medium-low heat for 1 min or until thickened slightly. Add chicken mixture to pasta and toss to combine. Topped with extra parmesan and chives and serve.

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