Loaded Chicken Carbonara Cups

What a fun item to prep for the week or make for family and friends!

Makes 12
Total Prep Time: 30 min
Bake Time: 15 min

Prep time is higher than normal for most of our recipes. However, I promise it is worth it and you will love you ! 

What you will need:

• 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

20g carbohydrate 

3g fiber

Total carb intake = 17g

21g  protein

** If Diabetic here are your exchanges: 2 lean meat, 1-1/2 fat, 1 starch**