LIGHT CHICKEN & KALE CARBONARA

INGREDIENTS

• 375g spaghetti
• 1/2 x 175g pkt Coles fresh chopped kale
• 2 teaspoons olive oil
• 500g Coles RSPCA Approved chicken breast fillets, sliced
• 100g shortcut bacon, trimmed, cut into strips
• 2 garlic cloves, crushed
• 375ml can low fat evaporated milk
• 1 chicken stock cube, crumbled
• 1/3 cup (25g) grated parmesan
• 3 Coles Brand Australian free range egg yolks
• Grated parmesan, extra, to serve
• 2 tablespoons chopped chives, to serve

How to Make

1.Cook pasta in a large saucepan pan of boiling salted water until as per packet instructions, adding chopped kale during last 10 secs of cooking time. Drain. Return to pan.

2.Meanwhile, heat oil in a medium frying pan over medium-high heat. Add chicken and bacon. Cook, stirring occasionally, for 5 mins or until chicken is browned and cooked through. Add garlic, milk, stock cube and parmesan. Bring to a simmer over medium heat, stirring. Remove from heat. Add egg yolks. Cook over medium-low heat for 1 min or until thickened slightly. Add chicken mixture to pasta and toss to combine. Topped with extra parmesan and chives and serve.