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yam chicken carbonara

Sabrina_G avatar
Recipe by
Sabrina G
@Sabrina_G
courtenay, BC

This is a very simple twist of italian chicken carbonara, without pasta because I can't digest most carbohydrates. I can have sweet potatoes and they taste very yummy in this dish. I use organic ingrediants wherever possible and naturally smoked bacon.

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yield serving(s)
method Stove Top

Ingredients For yam chicken carbonara

  • 2
    chicken breasts
  • 1 pkg
    bacon
  • 1 lg
    red bell pepper
  • 1 c
    whip cream
  • 2 Tbsp
    butter
  • 2 c
    parmigiano-reggiano, grated
  • 1 md
    red onion
  • A few dash
    celery seed
  • A few dash
    garlic powder
  • A few dash
    black pepper
  • 1 lg
    yam / sweet potato
  • 1 pkg
    mozzarella shredded cheese

How To Make yam chicken carbonara

  • 1
    Cook up bacon until nice and crispy. Put aside a tablespoon of bacon grease (it will be added into alfredo sauce). At the same time, cook up chicken. Tear up bacon and chicken into bite size peices.
  • 2
    Cut up yam into bite sized peices, and either boil or microwave them until they are tender. I used 1 yam, but in the future I might add another for extra carbs.
  • 3
    Cut up bell pepper and onion into small peices.
  • 4
    Make the alfredo sauce by melting and stirring butter, tablespoon of bacon grease, whip cream and grated cheese in a small pot. Add more or less cheese to taste. I literally added a whole block of reggiano for a very strong alfredo sauce. Add garlic powder, black pepper and celery seed to the sauce, again more or less to taste.
  • 5
    Toss all the ingrediants into a bowl and mix with the sauce. Then spread it into a casserole dish and cook in the oven for about 20 minutes or until the onions and bell pepper peices are a desired tenderness.
  • 6
    When it's done, spread the top of the casserole with shredded mozzarella and cook for a few minutes until the cheese is melted and then serve. I also added a little bit of shredded cheddar, which gave it that orange/yellow tinge on top.
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