A recipe for carbonara caught my eye the other day. Without peas, no less! Yup. I’m the girl you’ll find picking peas out of anything she forgot to order without, making a little pile on the side of her plate.

Anyway, I digress. I have always loved carbonara. Creamy parmesan sauce with bacon. Um, yes, please and thank you! However, I’m now a clean eater. Literally NOTHING in carbonara is clean. Until I came along, at least. I took the recipe I found and cleaned that baby right up! Totally clean and healthy, but with all the comfort of my old favorite. Here’s how to make it:

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• 2 boneless skinless chicken breasts, halved horizontally to make 4 filets
• 1 tbsp olive oil
• 8 ounces turkey bacon ( organic, non-cured, no sugar added)
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 1/2 cup almond milk (or coconut milk)
• 1/4 cup nutritional yeast
• 1/4 cup non-dairy mozzarella cheese
• 1/2 tsp arrowroot powder mixed in 2 tsp water

• Heat oil and sear chicken both sides, 4-5 minutes each side. Remove from pan and set aside.
• Chop and fry bacon in pan. Add onion and garlic, and you’ll probably need another splash of oil, since turkey is naturally so lean.
• Reduce to low heat and add almond milk.
• Add nutritional yeast and non-dairy mozzarella and stir until smooth. If the sauce seems too thin, stir in the arrowroot-water mixture and blend thoroughly.
• Add chicken back to pan in sauce.
• Serve over brown rice pasta, brown rice, or your favorite grilled veggies.

Fairly quick, only took roughly 30-40 minutes total. Really tasty, and even passed the hubby taste-test.

Looking at my photo, I think it needs a bit of greenery. Perhaps some parsley sprinkled over the top? Or I may add some chopped spinach at the end. Or some halved grape tomatoes. At any rate, there will be a next time!

Let me know what you think of to add to it!!