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Ultragrain® Chicken Carbonara - #Giveaway

 

Including whole grains in our meals is important to me; the health benefits, like lowering the risk of heart disease, cancer and diabetes, make it worth the effort.  That being said, sometimes whole wheat pasta is a hard sell in my house.  We have plenty of whole wheat pasta favorites (you can find them on our blog), but trying to compete with traditional white flour pasta can be challenging – until now.  Hodgson Mill has developed a new line of pasta that’s made with Ultragrain®, a 100% whole wheat flour that offers whole grain nutrition with the taste, texture, and appearance of traditional white flour.  This new Ultragrain pasta also includes quinoa; a healthy whole grain high in protein, antioxidants and vitamin E.  

100% whole wheat and quinoa + taste/texture/appearance of white flour = healthy, whole grain pasta that appeals to EVERYONE.  It’s okay if you want to do a little happy dance.  I did.

Spaghetti is my son’s favorite pasta, so I decided to use Hodgson Mill Ultragrain Spaghetti with Quinoa in this new spring-inspired dish.  Spaghetti noodles are tossed with chicken, sweet peas and bacon in a creamy Parmesan, lemon white wine sauce.  Each serving is topped with a combination of toasted breadcrumbs, walnuts, lemon zest and fresh parsley; adding some crunch and extra spring flavor to this delicious chicken carbonara. 

Not only does this dish taste great, it also uses ingredients that are easy to come by and may already be on hand.  Chicken tenders, (frozen) sweet peas, lemon, Parmesan and Hodgson Mill Ultragrain Spaghetti with Quinoa are the basic components you need to put together this healthy, satisfying meal. 

 

Begin by making the bread crumb topping.  Heat the olive oil in a large skillet over medium-high heat and then add the bread crumbs and walnuts, sautéing until golden brown and toasted, about 4 minutes.  Transfer the mixture to a small bowl and add the parsley, lemon zest and salt.  Toss with a fork until well combined.  Set aside.

Wipe out the skillet and return it to the stove over medium-high heat.  Add the bacon and sauté until crisp. Transfer the cooked bacon to a paper-towel -lined plate and set aside.  Pour off all but one tablespoon of bacon drippings from the skillet. 

Add the chicken to the skillet and sauté over medium heat until lightly browned and cooked through, about 5 minutes.  Transfer cooked chicken to a plate and set aside.

Next, sauté the garlic for 30 seconds and then deglaze the skillet with the wine and lemon juice, scraping up any browned bits on the bottom of the pan (that’s the good stuff that adds flavor to the sauce).  Cook the liquid for 2 to 3 minutes or until reduced by half.

Put the chicken back into the skillet with the wine sauce and cook for two more minutes.  Remove the skillet from the heat, cover (to keep warm) and set aside.

 

In a medium sized bowl whisk together the eggs, Parmesan and cream.  Set aside. 

* Note – there are raw eggs in the cream sauce, but the heat from the pasta will lightly cook them, creating a velvety sauce.  Feel free to use an egg substitute if you want to be absolutely sure the eggs are thoroughly cooked.  I’ve made this dish several times and have never had a problem.

Bring a large pot of salted water to boil and cook the spaghetti for five minutes.  Add the frozen peas to the same pot and continue cooking for 3 to 4 more minutes or until peas have thawed, and the spaghetti is al dente.  Reserve a cup of the cooking liquid and then drain the pasta and peas, quickly putting them back into the hot cooking pot.   Place the pot on the stove over the spot where it had been cooking.  Do not turn the burner back on; the residual heat will be enough to help heat the sauce. 

Immediately add the cream sauce to the pot and toss with the hot pasta and peas, vigorously stirring the mixture to avoid having the egg/cream sauce overheat and become curdled.  Add the chicken mixture and bacon to the pot and toss everything together.  Use some of the reserved pasta cooking liquid to thin the sauce and moisten the pasta if necessary. 

Serve the carbonara right away, sprinkling each portion with some of the bread crumb topping.   My kids prefer their pasta without the topping, but my husband and I love the extra crunch and lemony taste the topping adds. 

Chicken Carbonara has always been a family favorite and now I can make it healthier by serving it with Hodgson Mill Ultragrain Spaghetti with Quinoa.  The touch of lemon gives this dish a spring-like flavor as do the bright green, sweet peas.  And, of course bacon makes everything better, so that along with some chicken make this dinner an instant hit.  But, the real star of this dish is the Ultragrain spaghetti.  I’m still amazed at how easily it passes for white flour pasta and yet includes the same health benefits as regular whole wheat noodles.  My son, a spaghetti connoisseur, happily slurped down his dinner with nary a complaint (as did the rest of my family) – which in my eyes makes this meal a success.  

Keep an eye out for Hodgson Mill Ultragrain pasta in your local grocery store or place an order for some through our website.  Even better – enter our giveaway for a prize pack of Ultragrain Spaghetti with Quinoa:  

a Rafflecopter giveaway

This new, healthy whole wheat and quinoa pasta is so good that we can’t wait for you to try it. And what better way to include it in your meal plan than with this Ultragrain Chicken Carbonara? My family has already requested it for dinner again - soon.  Enjoy!

Ultragrain® Chicken Carbonara

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 cup fresh bread crumbs
  • 1/2 cup walnuts chopped
  • 2 Tbsp. fresh parsley chopped
  • 2 tsp. lemon zest minced
  • 1/8 tsp. salt
  • 1/2 lb. bacon thick-sliced, diced
  • 1 lb. chicken tenders cut into bite-sized pieces
  • 1 tsp. garlic minced
  • 1/2 cup dry white wine
  • 1 Tbsp. fresh lemon juice
  • 3 large eggs
  • 1/2 cup parmesan cheese shredded
  • 1/4 cup heavy cream
  • 1 pkg Hodgson Mill Ultragrain® Spaghetti with Quinoa
  • 1 cup frozen sweet peas

Instructions

Heat olive oil in a large skillet over medium-high heat; add the bread crumbs and walnuts, sauté until golden brown and toasted, about 4 minutes.  Transfer the mixture to a small bowl and add parsley, lemon zest and salt.  Toss with a fork until well combined.  Set aside. 

Wipe out the skillet and return it to the stove over medium-high heat.  Add the bacon and sauté until crisp. Transfer cooked bacon to a paper-towel -lined plate and set aside.  Pour off all but one tablespoon of bacon drippings from the skillet.  Add the chicken to the skillet and sauté over medium heat until lightly browned and cooked through.  Transfer cooked chicken to a plate and set aside. Add the garlic to the skillet and sauté for 30 seconds. Deglaze the skillet with the wine and lemon juice, scraping up any browned bits on the bottom of the pan. Cook the liquid for 2 to 3 minutes or until reduced by half. Put the chicken back into the skillet and cook for two more minutes.  Remove the skillet from the heat, cover (to keep warm) and set aside.

In a medium sized bowl, whisk together the eggs, Parmesan and cream.  Set aside. 

Bring a large pot of salted water to boil and cook spaghetti for five minutes.  Add frozen peas to the pot and continue cooking for 3 to 4 more minutes or until peas have thawed, and the spaghetti is al dente.  Reserve a cup of the cooking liquid and drain pasta and peas, quickly putting them back into the hot cooking pot.   With the burner turned off, place the pot on the stove where it had been cooking.  Immediately add the cream sauce to the pot and toss with the hot pasta and peas, vigorously stirring the mixture to avoid having the egg/cream sauce overheat and become curdled.  Add chicken mixture and bacon to the pot and toss everything together.  Use reserved pasta cooking liquid to thin the sauce and moisten the pasta if necessary. 

Serve the carbonara right away, sprinkling each portion with a tablespoon of the bread crumb topping.  

Notes

An egg substitute can be used in place of the raw eggs in the cream sauce if preferred. 

Servings

Makes 6 servings

Adapted from Cuisine at Home Perfect Pasta

You can find Ultragrain® Chicken Carbonara and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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Showing 25 Comments
Avatar  Diana Smith Hill 6 months agoReply

Thank you so much for this recipe!! I always wondered how to make this... I will be trying to make this soon.

Avatar  Holly 6 months agoReply

Thanks Diana! I hope you enjoy it as much as we do. :)

Avatar  Jack Z 6 months agoReply

Love to try it.

Avatar  Rosie 6 months agoReply

I've been looking for tasty recipes with quinoa and this sure looks and sounds delish! I can't wait to try it, and it looks like it will be a fav to make - thanks!!

Avatar  Holly 6 months agoReply

The added quinoa makes this pasta so healthy and tasty, too. It's nice to get some whole grain nutrition in what would otherwise be such a carb heavy meal. Enjoy!

Avatar  Cindy 6 months agoReply

Can't wait to try this recipe but would like to know if this pasta is available at stores yet

Avatar  Jeffrey 6 months agoReply

I would describe this dish as non other than SEXY! The next night my wife and I have alone I won't be taking her out to eat, I'll be making this. I love quinoa and have yet to have noodles, sounds awesome!

Avatar  Holly 6 months agoReply

Now you're making me blush :) Your wife's one lucky lady to have you cook for her. These noodles are great and make this meal so much healthier. Hope you have your night alone soon!

Avatar  shelly sawicki lash neuhouser 6 months agoReply

Love the detailed pictures and it really looks good!

Avatar  Holly 6 months agoReply

Thanks Shelly!

Avatar  April Freeman 6 months agoReply

I never had Chicken Carbonara it looks delicious, I think I'll try this recipe sometime this wk.

Avatar  Holly 6 months agoReply

Hope you like it!

Avatar  Maryann D. 6 months agoReply

This looks like a wonderful recipe. I can't wait to try this new pasta!

Avatar  Holly 6 months agoReply

Thanks Maryann! This new Ultragrain pasta with quinoa is really great. I hope you get to try some with this recipe, soon!

Avatar  Barbara 6 months agoReply

Really love your recipes, especially the pasta, and the one's with the pictures of the kids!

Avatar  Holly 6 months agoReply

Thanks Barbara! Reading comments like yours make my day. :)

Avatar  Mary Zelli 6 months agoReply

Looks great. Yum

Avatar  abby 6 months agoReply

I luv quinoa for its taste& health benefits. It would be exciting to try this new product from Hodgson mill & I'm sure it'd be great too, like their other products !

Avatar  Holly 6 months agoReply

It really is - hope you get to try it soon!

Avatar  Jennifer Long 6 months agoReply

Makes me hungry looking at it!!! Yummm!

Avatar  Holly 6 months agoReply

Me, too! Think I need to make it again for dinner - soon!

Avatar  Jennifer P Sitz 6 months agoReply

I love Carbonara

Avatar  Lisa Soares 6 months agoReply

This looks delicious! I can't wait to try it!

Avatar  Holly 6 months agoReply

Thanks Lisa!

Avatar  Eddie 6 months agoReply

I love Chicken Carbonara!

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