About the Recipe
Ingredients
PROTINE BOOST
CARBONARA SAUCE
1 cup Greek yoghurt
1 cup cottage cheese
1/2 cup parmesan cheese
250g 1 cup Swiss mushrooms (brown)
1 tbsp ground pepper
2 hard boiled eggs
1/4 cup parsley
1/2 cup shallots
1 tbsp 3 garlic cloves
2 cups chickpea pasta
GARNICH
Ground pepper
Chopped Parsley
Paremesan Cheese
Preparation
If you are adding poached chicken, prepare ahead of time so it is ready to add.
Hard boil 2 eggs and have cooled shelled and placed into the food processor.
Add the below ingredients to the food processor, they are able to remain in the processor to come to room temperature.
cottage cheese
Greek yoghurt
parmesan cheese
Slive Swiss mushrooms and place into a saucepan with 1 cup water and simmer until the water evaporates.
Dice shallots and garlic, add along with 1 tbsp olive oil and sauté until bloomed. When bloomed, turn off the heat and allow to cool for 15 min.
Add to the food processor and whizz until all ingredients form a paste.
Prepare chickpea pasta then drain.
Add shredded chicken and sauce to the pot and mix to cover the pasta.
Serve with your chosen garnish.