Loaded Chicken Carbonara Cups Recipe

Loaded Chicken Carbonara Cups Recipe
Loaded Chicken Carbonara Cups Recipe photo by Taste of Home
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Loaded Chicken Carbonara Cups Recipe

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Spaghetti cupcakes with a chicken carbonara twist make for a tasty, fun family dinner. Whole wheat pasta and reduced-fat ingredients make these quick and easy little pasta cakes nutritional winners, too. —Jeanne Holt, Mendota Heights, Minnesota
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 15 min.

Ingredients

  • 4 ounces uncooked whole wheat spaghetti
  • 1 large egg, lightly beaten
  • 5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
  • 1/2 cup 2% cottage cheese
  • 1/2 cup shredded Parmesan cheese, divided
  • 1/4 teaspoon lemon-pepper seasoning
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled, divided
  • 1/2 cup reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1/4 cup reduced-fat spreadable chive and onion cream cheese
  • 1 cup chopped cooked chicken breast
  • 1/3 cup shredded part-skim mozzarella cheese
  • 1/4 cup finely chopped oil-packed sun-dried tomatoes

Directions

Preheat oven to 350°. In a large saucepan, cook spaghetti according to package directions; drain, reserving 1/3 cup pasta water.
In a large bowl, mix egg, spinach, cottage cheese, 1/4 cup Parmesan cheese, lemon pepper and half of the bacon. Add spaghetti; toss to combine. Divide among 12 greased muffin cups. Using a greased tablespoon, make an indentation in the center of each.
In a large bowl, whisk together soup, cream cheese and reserved pasta water. Stir in chicken, mozzarella cheese and tomatoes; spoon into cups. Sprinkle with the remaining bacon and Parmesan cheese.
Bake until set, about 15 minutes. Cool 5 minutes before removing from pan. Yield: 6 servings
Originally published as Loaded Chicken Carbonara Cups in Simple & Delicious August/September 2017

Nutritional Facts

2 pasta cups: 266 calories, 12g fat (5g saturated fat), 74mg cholesterol, 553mg sodium, 20g carbohydrate (4g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch.

  • 4 ounces uncooked whole wheat spaghetti
  • 1 large egg, lightly beaten
  • 5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
  • 1/2 cup 2% cottage cheese
  • 1/2 cup shredded Parmesan cheese, divided
  • 1/4 teaspoon lemon-pepper seasoning
  • 6 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled, divided
  • 1/2 cup reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1/4 cup reduced-fat spreadable chive and onion cream cheese
  • 1 cup chopped cooked chicken breast
  • 1/3 cup shredded part-skim mozzarella cheese
  • 1/4 cup finely chopped oil-packed sun-dried tomatoes
  1. Preheat oven to 350°. In a large saucepan, cook spaghetti according to package directions; drain, reserving 1/3 cup pasta water.
  2. In a large bowl, mix egg, spinach, cottage cheese, 1/4 cup Parmesan cheese, lemon pepper and half of the bacon. Add spaghetti; toss to combine. Divide among 12 greased muffin cups. Using a greased tablespoon, make an indentation in the center of each.
  3. In a large bowl, whisk together soup, cream cheese and reserved pasta water. Stir in chicken, mozzarella cheese and tomatoes; spoon into cups. Sprinkle with the remaining bacon and Parmesan cheese.
  4. Bake until set, about 15 minutes. Cool 5 minutes before removing from pan. Yield: 6 servings
Originally published as Loaded Chicken Carbonara Cups in Simple & Delicious August/September 2017

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