PALEO CHICKEN ‘CARBONARA’ (with Coconut Cream)
Author: Ellen
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
This is a Paleo Pasta Sauce recipe - made without Pasta or Cream.
  • 1 chicken breast
  • 2 large zuchinni
  • 340 grams bacon
  • 1 Tbsp Arrowroot Flour
  • ½ Cup Coconut Milk
  • 6 eggs
  • Oregano
  • Basil
  • Parsley
  • 2 cloves of garlic, crushed
  • 1 tsp salt
  • pepper
  1. Pre-heat oven to 180 degree C
  2. Julienne the zuchinni and set aside in the fridge.
  3. Slice the chicken breast and cut into pieces (not too big or too small)
  4. Place chicken on a tray lined with baking paper and bake for 5-10 mins, or until ‘just’ cooked (still a little pink)
  5. Fry the bacon in a little coconut oil over a medium heat.
  6. When the bacon is finished cooking and crispy, remove from the pan and set-aside bacon.
  7. Over medium heat, whisk in the arrowroot powder to the bacon grease and let cook for a few minutes
  8. While the arrowroot cooks, combine eggs, coconut milk, oregano, basil, salt, pepper, parsley & garlic in a bowl until all yolks are fully incorporated.
  9. Pour egg mixture into the pan that you cooked the bacon in, stirring frequently.
  10. Add the chicken & cook until the mixture is still wet but cooked through (about 3 minutes)
  11. While this is cooking, blanch zuchinni in boiling water for appx 1 min.
  12. Slice bacon into about 1 cm wide strips & stir through the coconut milk/egg mixture.
  13. Strain zuchinni ‘spaghetti’ and place into serving bowls.
  14. Top with sauce, sprinkle on a little chopped parslely and a little parmesan cheese (naughty but nice!)
  15. Enjoy ☺
Recipe by Eat Healthy Be Healthy at