Chicken carbonara pasta-ish dish
Servings Prep Time
2people 5minutes
Cook Time
Servings Prep Time
2people 5minutes
Cook Time
  • 2 skinless chicken thighs
  • 1 red onion
  • 3strips bacon
  • 3Tablespoon dry white wine
  • 1/2cup coconut cream
  • 1 egg
  • 3.5oz green cabbage– equivalent to 3 cups – shredded
  • salt and pepper
  1. Heat garlic oil in a pan over a medium heat, add onion and saute until browning
  2. Add bacon and continue to cook for a few minutes, stirring occasionally
  3. Add the chicken to the pan and stir in, then allow to cook for about 1 minute
  4. Stir it and let cook for another minute or so
  5. Give it a bit of a stir, then add 3 capfuls of white wine into the pan, and a generous amount of pepper and a bit of salt, then stir it into the mixture
  6. Now add the coconut cream, let it simmer for 1-2 minutes then turn the heat off
  7. Allow to sit for 3-5 minutes while you prepare plates and tidy up
  8. Beat the egg in a bowl, then just before you’re ready to serve, turn the heat on low under the pan, stir in the egg, then turn off the heat again. You don’t want the egg to scrmable in the sauce but just thicken it. So be careful not to boil it or heat it too much
  9. Using tongs, place cabbage pasta alternative into 2 bowls, then spoon the mixture on top for a delightful and tasty dish
Recipe Notes

Dairy Lovers

Add a fresh shaving of parmesan cheese or some grated hard cheese to top it off

Storage Potential

This will store in a container for a couple of days in the fridge. You can then reheat it in the microwave. Add a bit of water to the sauce to reheat.