Loaded Chicken Carbonara cups
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| Prep time: 15min |
Cooking time: 30min |
| Serving 3 | Regular |
Ingredients
110 g Spaghetti pasta
1 large Egg, lightly beaten
1/2 c Spinach, finely chopped
1/2 c Cottage cheese
1/2 c Parmesan cheese, grated
1/4 tsp Lemon juice
1/4 tsp Black pepper
6 rashers Bacon, chopped and fried
1/2 c Chicken soup
1 c Nam Chicken breast fillet, cooked and finely chopped
1/4 c Chive cream cheese
1/3 c Mozzarella cheese, grated
1/4 c Sun-dried tomatoes, chopped
Instructions
Step 1
Preheat oven to 180°C. In a large saucepan, cook spaghetti according to package directions. Drain, reserving 1/3 cup of the cooking water.
Spaghetti pasta
In a large bowl, mix egg, spinach, cottage cheese, 1/4 cup Parmesan cheese, lemon juice, pepper and half the bacon. Add cooked spaghetti; toss to combine. Divide among 12 greased muffin cups. Using a greased tablespoon, make an indentation in the centre of each.
Spaghetti pastaEgg, lightly beatenSpinach, finely choppedCottage cheeseParmesan cheese, gratedLemon juiceBacon, chopped and friedBlack pepper
In another large bowl, whisk together chicken soup, cream cheese and reserved pasta water. Stir in chicken breast fillet, mozzarella cheese and sun-dried tomatoes. Spoon the mixture into the cups. Sprinkle with the remaining bacon and Parmesan cheese. Bake until set, about 15 minutes. Cool 5 minutes before removing from pan.
Parmesan cheese, gratedBacon, chopped and friedChicken soupNam Chicken breast fillet, cooked and finely choppedChive cream cheese Mozzarella cheese, gratedSun-dried tomatoes, choppedSimilar Recipes
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