Chicken and mushroom spaghetti carbonara

Try this healthier spin on creamy chicken carbonara which has more fibre, more veg and less saturated fat than the traditional recipe. A perfect dinner for one.

Serves: 1

Time to make: 25 mins

Ingredients

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40g wholemeal spaghetti
½ cup frozen peas
3 semi-dried tomatoes, chopped
5 (100g) mushrooms, sliced
spray oil
1 clove garlic
⅓ cup chopped fresh basil leaves, plus sprig, to serve
2 tablespoons lemon juice
freshly ground black pepper
50g diced cooked chicken
1 egg
⅓ cup low-fat plain yoghurt
3 tablespoons grated parmesan
1 tablespoon flaked almonds, toasted

Instructions

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1 Cook pasta in boiling water. Drain, keeping 1/3 cup of the cooking water, and keep warm. Cook peas for 2 minutes in the microwave.

2 Place tomatoes in a non-stick pan with the mushrooms and a little spray oil. Cook for 3—4 minutes until lightly golden.

3 Place garlic and basil in a blender with the lemon juice and process. Add peas and process once more. Season with pepper.

4 Add pea mix to the tomatoes and mushrooms with the chicken. Heat through.

5 Add spaghetti to the vege and chicken mix. Toss and heat through. Once heated, remove from the heat.

6 Beat egg and yoghurt together and add to the pasta. Toss, adding some of the cooking water to thin the sauce, if necessary. Adjust seasoning. Serve immediately, topped with parmesan, almonds and a sprig of basil.

Variations

Make it gluten free: Use gluten-free spaghetti.
Make it vegetarian: Omit chicken and add another 2 tablespoons almonds.

Nutrition Info (per serve)

Calories 561 cal

Kilojoules 2350 kJ

Protein 44 g

Total fat 24 g

Saturated fat 7 g

Carbohydrates 35 g

Sugar 9 g

Dietary fibre 12 g

Sodium 370 mg

Calcium 440 mg

Iron 6.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.