CREAMY ZUCCHINI NOODLE CARBONARA

Creamy Zucchini Noodle Carbonara image

Enjoy a lower-carb Creamy Zucchini Noodle Carbonara! This zucchini noodle carbonara recipe features grated Parmesan, zucchini, garlic, chicken broth, Neufchatel cheese and fresh parsley.

Provided by My Food and Family

Categories Home

Time 30m

Yield 3 servings (about 1 cup each)

Number Of Ingredients 8

Ingredients

4 slices OSCAR MAYER Bacon
1 egg
3 Tbsp. KRAFT Grated Parmesan Cheese
2 large zucchini (1 lb.)
3 cloves garlic, minced
1/4 cup fat-free reduced-sodium chicken broth
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
2 Tbsp. chopped fresh parsley

Steps:

Cook bacon in large skillet until crisp. Remove bacon from skillet; drain on paper towels. Measure 2 Tbsp. bacon drippings into small bowl; discard remaining drippings.
Whisk egg and Parmesan until blended. Use spiralizer to cut zucchini into thin lengthwise curled strips. Return 1 Tbsp. of the reserved drippings to skillet; heat over medium heat. Add zucchini; cook 2 to 3 min. or until slightly softened, stirring frequently. Spoon zucchini into bowl; cover to keep warm.
Heat remaining bacon drippings in skillet. Add garlic; cook and stir 30 sec. Add chicken broth and Neufchatel; whisk 2 min. or until Neufchatel is completely melted and sauce is well blended.
Add egg mixture to Neufchatel sauce; cook and stir 2 min. Remove from heat.
Crumble bacon. Add to sauce along with the zucchini; mix lightly. Sprinkle with parsley.

Nutrition Facts : Calories 270, Fat 22 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g