Thursday, October 2, 2008

Chicken Carbonara with Zucchini and Mushrooms

From Jenny Craig Gourmet

I really enjoy the pasta dishes on JC and I love to volumize them as much as I can. I like one dish meals and this one turned out exceptionally well as well as leaving me full and satisfied.

Chicken Carbonara:
1 Chicken Carbonara dinner (slightly defrosted)
1 zucchini, sliced into half moons
1 portobellini mushroom, diced
1 tsp Italian Seasoning
pinch of red pepper flakes, optional
2 Tablespoons NF milk
freshly ground pepper

Heat a medium saute pan over medium heat and spray with PAM. Add zucchini and saute about 3-4 minutes then add the mushrooms. Add the Chicken Carbonara along with the seasonings. Stir well and cook several minutes until chicken carbonara is heated through and then add milk. The milk will make the dish a little creamier. Mix the milk in well and reduce heat to medium low so the milk reduces and then thickens the sauce. Pour into a dish and add freshly ground pepper. A garnish of freshly chopped basil would make this even better!

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