Recipe: Quinoa Pasta Chicken Carbonara
If your trainer and favorite red sauce joint collaborated on a dish, this would be it.
This classic pasta dish is typically laden with heavy cream and takes finesse to get right. While that's not bad once-in-a-blue-moon, it's certainly not the kind of thing you're whipping up after a hard workout. Here, quinoa pasta provides extra protein, along with the chicken and eggs. If you want to slash the cooking time even further, use a store-bought roast chicken and shred to stir into the pasta. Above all, feel free to be liberal with the Parmesan.
For more dinner ideas, see all of our post-workout recipes.
- 1 lb quinoa pasta
- 1 Tbsp organic, grass-fed butter
- 2 garlic cloves, minced
- ½ lb chicken thighs, diced
- 2 organic whole eggs + 1 yolk
- 1 Tbsp Parmesan, plus more for serving
- 1 Tbsp parsley, finely chopped
- Extra virgin (finishing) olive oil
In a pot over high heat, boil salted water. Cook pasta according to package directions; drain and set aside, reserving ¼ cup pasta water. In a pan over medium-high heat, heat butter and brown garlic, stirring constantly, 2 minutes. Add chicken to pan and brown, turning occasionally, 5 to 6 minutes. In a small bowl, whisk together eggs, yolk, Parmesan and a pinch each of salt and freshly ground black pepper. To the chicken, add pasta and pasta water; turn off heat and add egg mixture and parsley, stirring until egg thickens but completely cooked through, 2 to 3 minutes. Serve with additional Parmesan and a drizzle of olive oil, if desired.
Photography by Julia Gartland