Jenny Craig Recipe Creation: Cacio e Pepe with Asparagus | No Thanks to Cake
Cacio e Pepe is a classic Italian pasta dish known for its simplicity. Cheese and Black Pepper are the key ingredients. For this recipe creation, we add a hefty amount of black pepper to the Jenny Craig Classic Chicken Carbonara to recreate those flavors.
Ingredients
- 1 pkg. Jenny Craig Classic Chicken Carbonara
- 4 spears asparagus, diced
- 2 Tbsp. red onion, diced
- 1 tsp. garlic, minced
- cooking spray
- ½-¾ tsp. black pepper
- salt
Instructions
- Cook your pasta per the packaging directions and set aside.
- In a skillet prepared with cooking spray, saute your asparagus, garlic, and onion on medium heat until the onions are tender. Salt lightly. Note: I like to dice my asparagus and cook it al dente in the skillet. This seems to add a nice crunch to any dish (plus all those delicious nutrients!)
- Remove your skillet from the heat, and add the pasta and black pepper. Stir quickly to combine. Note: Start with ½ tsp. of black pepper, and add more to your liking, based upon your tolerance for spice. If you prefer less kick, you can even go down to ¼ tsp.
- Move to your favorite bowl, and enjoy!
Notes
This recipe was created in partnership with Jenny Craig.