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Recipes / Chicken and Cabbage Carbonara

Chicken and Cabbage Carbonara

Nutrient dense protein: 2 Whole food fats: 1 Non starchy vegetables: 2
2 1 2

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Ingredients

  • 2 tbsp coconut oil
  • 2 ½ lb chicken breast, cut into thin strips
  • 4 oz uncooked bacon slices, chopped
  • 3 lb Napa cabbage, shredded
  • 4 eggs
  • ½ cup heavy cream
  • Salt and freshly ground pepper
Total Time: 30 min Prep: 15 min Cook: 15 min
Yield: 4 Level: easy

Directions

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

  1. Heat the coconut oil in a large skillet.
  2. Cook the chicken strips until they are golden brown.
  3. Remove from the skillet with a slotted spoon. Place the strips in a dish and cover with foil to keep warm.
  4. Cooked the chopped bacon in the same skillet until crisp.
  5. Add the shredded cabbage to the skillet and stir-fry with the bacon for two minutes, turning frequently.
  6. In a small bowl, beat together the eggs and cream. Season with salt and pepper.
  7. Add the egg mixture to the bacon and cabbage in the skillet and stir continually until it is all well mixed and the eggs and cream have thickened. This could take several minutes.
  8. Once the cream and eggs are thick, stir in the chicken strips and turn the mixture into a serving dish.
  9. Broil under a hot grill for a few minutes until the top bubbles and turns golden brown.

Tip!

To make this recipe SANEr, experiment with using almond milk instead of heavy cream. To thicken, blend the almond milk with pinch of guar gum before substituting.

Also, experiment with substituting 2 of the eggs for 4 egg whites.

If you like mushrooms, you can boost the non starchy vegetable content of this recipe by sauteeing some sliced white button mushrooms. You may need to increase the amount of coconut oil that you cook with for this, or try sauteeing in the leftover bacon grease from step 4.

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