Siobhan Berry shares a delicious recipe the whole family will love! This delicious Chicken Carbonara is perfect for enjoying mid-week! Adding veggies to a dish that the kids already know and love is a great way of sneaking in some extra greens into their diet!


  • 400g pasta 
  • 4 chicken breasts
  • 50g parmesan cheese grated plus extra to serve 
  • 50g crème fraise
  • 3 eggs 
  • 4 bacon rashers, cut into chunks
  • ½ head of cauliflower, chopped into bite sized pieces
  • ½ cup peas
  • ½ cup sweet corn
  • 2 cloves of garlic minced
  • 2 tbsp oregano
  • Olive oil


  1. Boil some water in a large pot and cook the pasta as per the instructions on the packet.
  2. When the pasta has about 6 minutes, left add in the cauliflower.
  3. In a bowl combine the eggs, parmesan and crème fraise.
  4. Heat a large frying pan with some olive oil and cook the chicken, remove from the pan and set aside.
  5. Fry the bacon until golden and crispy, reduce the heat, add in the oregano garlic and peas, cook for 3-4 minutes before adding in the sweet corn.
  6. Add the pasta and cauliflower to the pan and combine. Turn off the heat but leave the pan on the hob.
  7. Stir in the egg mixture and combine until everything is covered in the sauce.
  8. Place the chicken on top with some extra parmesan, serve and enjoy! 


Allow to cool for up to 2 hours and then place in your fridge for about half an hour. After this it will be ready to go into the freezer. Use within 3-4 months.

To defrost: Place in the fridge overnight or use the defrost button on your microwave. Never let it defrost on the counter top.

Recipe courtesty of Siobhan Berry of