I can always use a new pasta recipe in my recipe box, you?  Seems like when I don’t know what to make, or if I am in a rush, we always turn to pasta.  It’s never a hardship — because we all LOVE our pasta.

#AllTheCarbs

I had found a recipe in a HyVee Meal Soulutions magazine for Carbonara using broccoli, and I was intrigued.  Typically when I see Carbonara recipes they contain peas.  I am not a fan of peas.  I will eat them to prove a point to my kids, but it’s no secret I have to swallow them like pills.  That whole popping in your mouth thing, really grosses me out.  I can’t get past the texture.  Do you have any foods that are like that for you?

I loved this one, because it had broccoli, spinach and of course, Carbonara has bacon.  I mean, what’s not to love about bacon?!?

I don’t struggle getting my kids to eat veggies, like some do.  If you did, though, this would be a great pasta to sneak some in! The sauce is rich and creamy and just plain delicious.  Thanks for the inspiration, HyVee!  I adapted this recipe from theirs.

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Yield: 6 servings

Chicken Linguine Carbonara

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Creamy pasta sauce with bacon, chicken, broccoli and spinach. Easy weeknight meal, done in 30 minutes!

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Ingredients

• 1 1/2 cups milk
• 1 1/2 cups shredded Parmesan Cheese
• 1/2 teaspoon pepper
• 1 pound linguine noodles
• 3 cups broccolettes
• 2 cups baby spinach, rough chopped
• 2.8 ounce package real bacon pieces
• 1 shallot, chopped
• 3 cloves garlic, minced
• 3 Tablespoons fresh parsley, chopped
• 2 large chicken breasts cubed
• 2 Tablespoons Olive oil

Instructions

In a large pot of salted boiling water, cook linguine according to package directions, (do not overcook) add broccolette last 3 minutes of cook time, drain and rinse with cool water, set aside.

In a skillet, add olive oil, cook chicken pieces, stirring frequently. Remove chicken from pan, set aside.

In the same skillet, add shallots, garlic and bacon pieces and saute for a few minutes.

Whisk in milk, pepper and Parmesan cheese.

Return chicken to the skillet. Stir into sauce. Let thicken for a few minutes.

Add pasta/broccolettes, spinach and parsley. Toss with sauce.

Serve.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 445 Total Fat: 18g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 66mg Sodium: 635mg Carbohydrates: 36g Fiber: 2g Sugar: 1g Protein: 33g

Nutrition isn't always accurate.

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We served it with a warm slice of {No Knead} Crusty Dutch Oven Bread.

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If you make this recipe, I’d love to know! Snap a picture, share the photo on social media with the hashtag #AnAffairFromTheHeart – I’d love to see what you made! – Michaela