The Easy Diabetes Diet Plan Cookbook - Yogurt Chicken Carbonara with Whole Wheat Fettuccine

 Yogurt Chicken Carbonara with Whole Wheat Fettuccine

Ingredients:

Chicken breast

Plain yogurt, low fat

Whole wheat fettuccine

Parmesan

Cayenne pepper

Parsley

Garlic

Preparation:

Carbonara is one of the richest pasta dishes and is a huge no-no for diabetics; unless it’s made with low fat yogurt, that is.

The first step for this recipe is to start cooking the pasta. The ratio of water to pasta should be 10 to 1. Don’t forget to add a little salt to your pasta water so that your pasta doesn’t come out bland and tasteless.

Next, butterfly the chicken breast (or ask them to do it for you at the supermarket) and cut into thin strips. Set the chicken aside. Chop the parsley finely and set aside and do the same for the garlic. Grate the parmesan so that you can portion ahead of time.

To cook the carbonara, take a medium-sized pan, pour a little olive oil in it, and place on medium heat. When the oil is hot enough, add the garlic but don’t let it brown. Add the chicken and let them cook thoroughly; undercooked chicken can be dangerous. When the chicken is done cooking, add the cooked fettuccine and toss. At this point, you can season with a little cayenne pepper but only very little at a time.

Put the yogurt into the pan, enough to coat the pasta and the chicken and toss. Add the parmesan and parsley then toss. Don’t forget to taste the pasta and season with more cayenne pepper if needed. Serve on a plate and garnish with some whole parsley leaves.

This is an excerpt from the book: The Easy Diabetes Diet Plan Cookbook