Healthy Carbonara With Veggies And Chicken

• 2 teaspoons olive oil divided
• 6 ounces whole wheat spaghetti
• 12 ounces chicken breast 2 breasts, cut in half and pounded thin
• 4 ounces canadian bacon diced
• 1 onion medium
• 2 bunches broccoli including stems, peel and coarsely dice the stems
• 1 1/2 cups sliced mushrooms
• 3/4 cup egg beaters or other egg substitute
• 1/2 cup low fat buttermilk
• 1 cup Parmigiano Reggiano
• 1 tablespoon fresh basil chopped, or 1 tsp dried
• 1 tablespoon fresh oregano chopped, or 1 tsp dried
• salt
• pepper

1. Cook pasta according to package directions until al dente in pot of salted water.
2. Heat 1 tsp oil in a skillet (I like to use cast-iron for this to get a sear) over medium-high heat. Lightly spray chicken breast with oil and rub in herbs. Sprinkle with salt and pepper. Cook about 3 minutes a side.
3. Meanwhile, heat 1 tsp oil in a large straight-sided skillet over medium-high heat. Add Canadian bacon and saute until nearly browned, about 2 minutes. Add onions, mushrooms and broccoli and saute until the broccoli is hot, but still firm. Turn heat off.
4. Drain, but do not rinse, spaghetti and mix it with the vegetable mixture.
5. In a bowl, combine Egg Beaters, buttermilk and cheese and pour over vegetables and pasta, the remaining heat of the spaghetti and skillet will cook the sauce. Top with pepper.
6. Serve with chicken and Parmesan cheese.

olive oil, whole wheat spaghetti, chicken, bacon, onion, broccoli including stems, mushrooms, egg beaters, buttermilk, fresh basil, oregano, salt, pepper

Taken from www.yummly.com/recipe/Healthy-Carbonara-With-Veggies-and-Chicken-1660735 (may not work)