Recipe: Gluten-Free Linguini Chicken Carbonara

By Paige Green, Hy-Vee Dietitian on Tuesday, May 10, 2022

Linguini Chicken Carbonara

Gluten-Free Linguini Chicken Carbonara

Serves 2

All you need:

½ cup Hy-Vee whole milk (can also use skim milk or a lactose-free alternative)

½ cup Hy-Vee shredded Parmesan cheese

? tsp Hy-Vee black pepper

4 oz. uncooked gluten-free linguini

1 cup broccoli florets

1 slice Hy-Vee bacon

1 shallot, finely chopped

1 clove garlic, minced

1 cup chopped cooked chicken

1 cup baby spinach leaves

1 tbsp chopped fresh Italian parsley

1 tbsp toasted pine nuts

All you do:

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 broccoli 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.

Recipe source:

This information is not intended as medical advice. Please consult a medical professional for individual advice.