LOADED CHICKEN CARBONARA CUPS

Loaded Chicken Carbonara Cups image

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. -Jeanne Holt, Mendota Heights, Minnesota

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 1 dozen.

Number Of Ingredients 12

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Ingredients

4 ounces uncooked whole wheat spaghetti
1 large egg, lightly beaten
5 ounces frozen chopped spinach, thawed and squeezed dry (about 1/2 cup)
1/2 cup 2% cottage cheese
1/2 cup shredded Parmesan cheese, divided
1/4 teaspoon lemon-pepper seasoning
6 bacon strips, cooked and crumbled, divided
1/2 cup reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/4 cup reduced-fat spreadable chive and onion cream cheese
1 cup chopped cooked chicken breast
1/3 cup shredded part-skim mozzarella cheese
1/4 cup finely chopped oil-packed sun-dried tomatoes

Steps:

Preheat oven to 350°. In a large saucepan, cook spaghetti according to package directions; drain, reserving 1/3 cup pasta water., In a large bowl, mix egg, spinach, cottage cheese, 1/4 cup Parmesan cheese, lemon pepper and half the bacon. Add spaghetti; toss to combine. Divide among 12 greased muffin cups. Using a greased tablespoon, make an indentation in the center of each., In a large bowl, whisk together soup, cream cheese and reserved pasta water. Stir in chicken, mozzarella cheese and tomatoes; spoon into cups. Sprinkle with the remaining bacon and Parmesan cheese., Bake until set, about 15 minutes. Cool 5 minutes before removing from pan.

Nutrition Facts : Calories 266 calories, Fat 12g fat (5g saturated fat), Cholesterol 74mg cholesterol, Sodium 553mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein. Diabetic Exchanges