Vegetable Loaded Zucchini Chicken Carbonara

I have always been a huge fan of both pasta and vegetable dishes.  Since buying my spiralizer last year, I have found myself satisfying both loves in a new way.

Ingredients:

1/2 Tbsp. of butter

1 clove of garlic

4 slices of bacon

2 large zucchini

2 cups of spinach, roughly chopped

1 cup of peas 

1 cup of chopped mushrooms (any variety)

6 cherry tomatoes, quartered

1/3 cup of cream

1/3 cup of whole milk

2 cups of cooked chicken

2 egg yolks

3/4 cup of Parmesan cheese, split into one 1/2 cup and one 1/4 cup portion

salt and pepper

Directions:

1.  Cook bacon, crumble and set aside.

2.  Spiralize, or cut, zucchini into noodles

3.  Blanche zucchini noodles and peas in boiling water for 2-3 minutes, drain and set aside.

4.  Melt butter over medium heat.  Add garlic and mushroom and cook for 2-3 minutes.

5.  Add cream and milk and bring to a boil.

6.  Add spinach and tomatoes and cook for 3-4 minutes, until spinach has started to wilt.

7.  While spinach is wilting, mix egg yolks and 1/2 cup of Parmesan together in a bowl.

8.  Add zucchini, peas, bacon and chicken to the pan.  Mix well to coat all ingredients in sauce and then remove pan from heat.

9.  Add the Parmesan and egg mixture and mix well, once again ensuring that everything is well coated.  

10. Season with salt and pepper and top with remaining 1/4 cup of Parmesan.