Gluten Free Linguini Chicken Carbonara

Recipe

Gluten Free Linguini Chicken Carbonara

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3.85 out of 5 stars
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26 ratings

Recipe Data

2
Servings
30min
Prep
30min
Total

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Description

Whether or not you're on a gluten-free diet, you'll be glad you discovered this linguini. Besides omitting eggs and adding fresh green vegetables, this recipe uses gluten-free pasta. Look for it in the HealthMarket section at your local Hy-Vee.

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Servings and Ingredients

Ingredients
Serves 2
QuantityIngredientAdd
½ c.Hy-Vee whole milk
½ c.Hy-Vee shredded Parmesan cheese
tsp.Hy-Vee black pepper
4 oz.uncooked gluten-free linguini
1 c.broccolette florets
1 slice(s)Hy-Vee bacon
1shallot, finely chopped
1 clove(s)garlic, minced
1 c.chopped cooked chicken
1 c.baby spinach leaves
1 tbsp.chopped fresh Italian parsley
1 tbsp.toasted pine nuts

Directions

  1. In a small bowl, combine milk, cheese and pepper; set aside.
  2. In a large saucepan, cook pasta according to package directions (do not overcook), using salted water; add broccolette during the last 3 minutes of cooking. Drain mixture; do not rinse.
  3. Meanwhile, in a large skillet cook bacon over medium heat until crisp. Drain well on paper towel; reserve drippings in skillet. Coarsely crumble bacon; set aside.
  4. Add shallot and garlic to skillet. Cook and stir over medium heat until softened. Reduce heat to medium-low. Add milk mixture to pan; cook and stir until thick and creamy.
  5. Stir in hot pasta mixture, chicken, spinach, bacon and parsley; heat through. Serve immediately, topped with pine nuts.

Nutrition facts

Servings

530 Calories per serving

Amounts Per Serving

  • Total Fat: 16g
  • Cholesterol: 75mg
  • Sodium: 610mg
  • Total Carbohydrates: 58g
  • Protein: 37g

Daily Values

0%
Vitamin A 50%
0%
Vitamin C 140%
0%
Iron 20%
0%
Calcium 45%

Recipe Source:

Hy-Vee Seasons Fall 2014.