Quinoa pasta chicken carbonara

Serving Size

Serves 2

Time

15 minutes

Date

05.03.16 More info+

If your trainer and favorite red sauce joint collaborated on a dish, this would be it.

This classic pasta dish is typically laden with heavy cream and takes finesse to get right. While that's not bad once-in-a-blue-moon, it's certainly not the kind of thing you're whipping up after a hard workout. Here, quinoa pasta provides extra protein, along with the chicken and eggs. If you want to slash the cooking time even further, use a store-bought roast chicken and shred to stir into the pasta. Above all, feel free to be liberal with the Parmesan.

Ingredients

3 cups

quinoa pasta

1 tablespoon

organic, grass-fed butter

garlic cloves, minced

¾ pound

chicken thighs, diced

organic whole eggs plus 1 yolk

1 tablespoon

Parmesan, plus more for serving

1 tablespoon

parsley, finely chopped

Extra virgin olive oil

Directions

Step 1

In a pot over high heat, boil salted water. Cook pasta according to package directions; drain and set aside, reserving ¼ cup pasta water.

Step 2

In a pan over medium-high heat, heat butter and brown garlic, stirring constantly, 2 minutes. Add chicken to pan and brown, turning occasionally, 5 to 6 minutes.

Step 3

In a small bowl, whisk together eggs, yolk, Parmesan, and a pinch each of salt and freshly ground black pepper. To the chicken, add pasta and pasta water; turn off heat and add egg mixture and parsley, stirring until egg is thick, but not completely cooked through, 2 to 3 minutes. Serve with additional Parmesan and a drizzle of olive oil, if desired.

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