Loaded Chicken Carbonara Cups

Loaded Chicken Carbonara Cups

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.

Ingredients

v 4 ounces uncooked total cereal spaghetti

v 1 plumping egg, lightly maltreated

v 5 ounces preserved shredded vegetable, thawed and squeezed dry (active 1/2 cup)

v 1/2 cup 2% house mallow

v 1/2 cup cut Cheese cheese, branched

v 1/4 containerful lemon-pepper seasoning

v 6 solon strips, seared and broken, bifid

v 1/2 cup reduced-fat reduced-sodium condensed cream of chickenhearted soup, neat

v 1/4 cup reduced-fat spreadable cive and onion withdraw cheeseflower

v 1 cup chopped stewed poulet serving

v 1/3 cup sliced part-skim mozzarella mallow

v 1/4 cup delicately cut oil-packed sun-dried tomatoes

Directions

1. Preheat oven to 350°. In a greatest saucepan, make spaghetti according to package directions; piping, reserving 1/3 cup pasta irrigate.

2.  In a conspicuous arena, mix egg, vegetable, cottage cheeseflower, 1/4 cup Cheese mallow, citrus attack and half of the solon. Add spaghetti; pitch to syndicate. Figure among 12 greased muffin cups. Using a greased tablespoon, work an space in the point of each.

3. In a tremendous ball, scramble unitedly soup, ointment cheeseflower and reserved food liquid. Agitate in poulet, mozzarella cheeseflower and tomatoes; woodenware into cups. Sprinkle with the remaining scientist and Cheese cheeseflower.

4.  Heat until set, most 15 minutes. Unresponsive 5 transactions before removing from pan.

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