Wednesday, February 11, 2015

chicken carbonera with zoodles

i'm just going to go ahead and throw it out there - this is not the prettiest dish. or maybe it is and i just can't seem to figure out how to fry an egg perfectly. 

does anyone else struggle with egg frying? i can barely flip the thing and am terrified of breaking the yolk! if you do, you better practice up because that fried egg is the best part about this.

i remember my first time eating chicken carbonera. it was at olive garden which of course equals the fact that it was probably well over 1000 calories for the one dish. they had this noodle that was hollow in the center and claimed it could "hold" more of the yummy sauce. this just fascinated me. and there was bacon! 

so when i got word that you can create the same taste of carbonera with a runny egg yolk & parmesean cheese, i had to try it with some zoodles instead. 

one thing i have totally learned about zoodles is they cook down. i can spiralize over half a zucchini and feel like i'm cooking too much; only to cook my zucchini and it look like barely enough! 

when you break the egg yolk and all the yummy-ness combines with all these other flavors, it's heaven. and this is probably one of my favorite zoodle recipes i've made to date. 

chicken carbonera with zoodles

1 zucchini; spiralized
1 piece of bacon; chopped
chopped onion to your liking
chopped garlic to your liking
1/4 cup parmesean cheese (or more if you're like me)
4 oz of chopped chicken breast 
1 fried egg

start out by browning the chopped chicken breast bite size pieces in olive oil over medium heat. when it's halfway done, throw in the onions, garlic, and bacon until bacon is crispy & chicken is done. 

in a separate pan, heat some oil over medium heat to fry your egg. toss in the egg to start cooking and toss in your zucchini noodles to cook in with the chicken/bacon/onion. toss with tongs occasionally while adding in your parmesean cheese. 

i didn't flip my egg, but i also like a runny yolk. zucchini noodles only need about 1-2 minutes in the pan before they are done. plate the zucchini & chicken. sprinkle with a little more parmesean cheese and top with a fried egg. 

break the yolk & go to town!
post signature
linking up with:
 because shanna said so for random wednesday 
midweek muse
Making melissa for confessions