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Chicken Carbonara


  • 2 tbsp water

  • 2 ½ lb chicken breast, cut into thin strips

  • 4 oz uncooked bacon slices, chopped

  • 3 lb Napa cabbage, shredded

  • 2 eggs and 4 egg whites

  • ½ cup almond milk

  • Salt and freshly ground pepper

Total Time: 30 min Prep: 15 min Cook: 15 min
Yield: 4 Level: easy


by Carrie Brown (enjoy more recipes and amazing cook books by Carrie)

In a large skillet, heat the water over medium heat until steaming. Preheat the broiler to 500°F.

Sauté the chicken strips until golden brown.

Remove the chicken with a slotted spoon and place in an ovenproof serving dish. Cover with foil to keep warm.

Add the bacon to the skillet and cook until crisp.

Add the cabbage to the skillet and stir-fry with the bacon for two minutes, turning frequently.

In a small bowl, beat together the eggs and almond milk. Season with salt and pepper to taste.

Reduce the heat to its lowest setting. Add the egg mixture to the bacon mixture.

Stir constantly until well mixed and the egg mixture thickens, about 2 to 3 minutes.

Stir in the chicken strips. Spoon the mixture into the ovenproof serving dish.

Broil until the top bubbles and turns golden brown, 2 to 3 minutes. Serve immediately.