Vegetarian Chicken & Broccoli Carbonara with Roasted Tomatoes

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All Photos © Christine Elise McCarthy 2013

To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.

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OK – these might not be the prettiest photos of food you have ever seen & I apologize but this dish was still delicious.

I also apologize for being rather slack about posting at all but I have been consumed by putting the final touches on my debut novel, Bathing & the Single Girl.  I expect to have it out early next year.  It is a comic, mockumemoir.  It is raunchy & hilarious & I hope you all read it!

Anyway – I made this dish with the leftover parsley pappardelle & roasted tomatoes from my Homemade Parsley Pappardelle with Roasted Tomatoes & Creamy Chanterelle Mushrooms from a few days ago.


You can use any kind of pasta you like for the dish but I think I would recommend spaghetti.  If roasting tomatoes sounds like a pain in the arse – blow that off.  The dish will be okay without them.

Also – I tried this new brand of vegan chicken.


They make more of an effort to make this stuff look like grilled chicken but I like the cheaper version from Trader Joe’s better.


That Trader Joe’s version makes THE BEST Vegan Orange Chicken ever!


You could make this dish with real chicken, too.  Or – if you are a fan of smoked salmon – try my Smoked Salmon Spaghetti Carbonara!



Vegetarian Chicken & Broccoli Carbonara with Roasted Tomatoes

Serves 2


For the roasted tomatoes

10-20 grape or cherry tomatoes – halved

olive oil

4 garlic cloves – chopped

A few fresh rosemary sprigs – stems removed & chopped


For the Carbonara

1/2 lb pasta

6-8 oz vegan (or other) chicken

2 (or more) cups of small broccoli florets

olive oil

4 cloves garlic – minced

2 eggs

1/2 cup grated Parmesan

Crushed red pepper (optional)

S&P to taste

Parsley as garnish

Extra Parmesan for garnish



For the roasted tomatoes

Toss the halved tomatoes with the diced garlic, rosemary, 1-2 TBS olive oil and S&P.  Roast on parchment or otherwise lined cooking sheet at about 350-40 for 20-25 minutes.  Set aside.

For the carbonara

Whisk the eggs with the Parmesan.  Add about 1 tsp black pepper.  Set aside.


Heat 2 TBS olive oil in a large saute pan.  Saute the chicken (or faux chicken) until it begins to brown.  If using real chicken – cook it through.  Set aside.

Add another TBS olive oil to the pan & saute the broccoli and about 1 tsp (or to taste) or crushed red pepper.  When it is tender – add the garlic & cook for another minute.  Add the chicken & the roasted tomatoes (if using) & set aside on very low heat.

Cook the pasta, drain it & immediately toss it with the raw egg & cheese mixture.


Add the egg/pasta to the chicken & broccoli & heat it all through.

Serve with S&P to taste & lots of Parmesan & chopped parsley.


One thought on “Vegetarian Chicken & Broccoli Carbonara with Roasted Tomatoes

  1. Adore chicken with broccoli, cauliflower or Brussels cabbage. Looks delicious. All the photos are fantastic withoutan exception. Keep doing it and good luck with your debute novel 🙂


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