Spaghetti with mussels and ouzo by Cucina Caruso

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast adds a cheesy flavor with fewer calories

Cook pasta in salted boiling water until al dente, according to package instructions.

Heat olive oil in a large skillet over medium heat until shimmering.

Add minced garlic and diced onion to the skillet; sauté until fragrant and translucent, about 3-4 minutes.

Stir in diced bell pepper and sliced mushrooms; cook until softened, about 5-7 minutes.

Add cubed chicken breast to the skillet; cook until browned and cooked through, about 6-8 minutes.

Season the mixture with salt, black pepper, and red pepper flakes to taste.

Pour in heavy cream and bring to a simmer; let it thicken slightly, about 3-5 minutes.

Add cooked pasta to the skillet, tossing to coat in the sauce.

Stir in grated parmesan cheese until melted and creamy.

Finish with a squeeze of lemon juice and chopped fresh parsley before serving.

Cooking Techniques

Spice Level:

Allergens