Loaded Chicken Carbonara Cups

Loaded Chicken Carbonara Cups

from tasteofhome.com

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

Directions

  1. 1

    Preheat oven to 350°. In a large saucepan, cook spaghetti according to package directions; drain, reserving 1/3 cup pasta water.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Bake until set, about 15 minutes. Cool 5 minutes before removing from pan.