Quick & Healthier Pasta Carbonara


  • 2 boneless, skinless chicken breasts
  • 8 oz whole-wheat linguine
  • 3 cups mixed frozen vegetables
  • 2 large eggs
  • 2/3 cup grated Parmesan cheese
  • 2 cloves garlic
  • 1/2 tsp fresh ground black pepper
  • 1/8 tsp fine sea salt
  • Shredded carrots


  1. Finely grate the Parmesan cheese and set aside.
  2. Finely mince the garlic and set aside.
  3. Rinse the chicken, pat dry and cut into ½ inch pieces.
  4. In a medium nonstick skillet over medium-high, cook chicken, stirring occasionally, until browned and cooked through, about 4 minutes. Transfer to a large bowl; set aside.
  5. In a large pot of boiling water, cook pasta according to package directions. Stir in vegetables 2 minutes before pasta is al dente (very slightly chalky in the center).
  6. While pasta is cooking, add egg, cheese, garlic, pepper and salt to the bowl with chicken, stirring to combine.
  7. Reserve 1/2 cup pasta-cooking water, then drain pasta. Immediately add pasta and 1/2 of reserved pasta water to chicken mixture, tossing to combine.
  8. Add more pasta water, as desired. Serve immediately with the carrots.