Spaghetti cupcakes with a chicken carbonara twist make for a tasty, fun family dinner. Whole wheat pasta and reduced-fat ingredients make these quick and easy little pasta cakes nutritional winners, too. —Jeanne Holt, Mendota Heights, Minnesota
Loaded Chicken Carbonara Cups
Loaded Chicken Carbonara Cups
Prep Time
30 min
Cook Time
15 min
Yield
1 dozen
Ingredients
- 4 ounces uncooked whole wheat spaghetti
- 1 large egg, lightly beaten
- 5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
- 1/2 cup 2% cottage cheese
- 1/2 cup shredded Parmesan cheese, divided
- 1/4 teaspoon lemon-pepper seasoning
- 6 bacon strips, cooked and crumbled, divided
- 1/2 cup reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1/4 cup reduced-fat spreadable chive and onion cream cheese
- 1 cup chopped cooked chicken breast
- 1/3 cup shredded part-skim mozzarella cheese
- 1/4 cup finely chopped oil-packed sun-dried tomatoes
Directions
- Preheat oven to 350°. In a large saucepan, cook spaghetti according to package directions; drain, reserving 1/3 cup pasta water.
- In a large bowl, mix egg, spinach, cottage cheese, 1/4 cup Parmesan cheese, lemon pepper and half the bacon. Add spaghetti; toss to combine. Divide among 12 greased muffin cups. Using a greased tablespoon, make an indentation in the center of each.
- In a large bowl, whisk together soup, cream cheese and reserved pasta water. Stir in chicken, mozzarella cheese and tomatoes; spoon into cups. Sprinkle with the remaining bacon and Parmesan cheese.
- Bake until set, about 15 minutes. Cool 5 minutes before removing from pan.
Nutrition Facts
2 pasta cups: 266 calories, 12g fat (5g saturated fat), 74mg cholesterol, 553mg sodium, 20g carbohydrate (4g sugars, 3g fiber), 21g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fat, 1 starch.
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