Chicken Carbonara

4 oz. uncooked linguine
1/2 cup 2% low fat milk
3 tbsp. grated fresh Parmesa cheese
1 tbsp. chopped parsley
1/8 tbsp. salt
1/8 tbsp. black pepper
1 boneless/skinless chicken breast
1/4 cup finely chopped onion
1 garlic clove, minced
1 large egg

Cook pasta according to the package directions, omitting salt and fat. Drain pasta in a colander, reserving 1/4 cup cooking liquid.

Combine milk and next 4 ingredients in a small bowl; set milk mixture aside.

Grill/pan sear chicken breast.

Heat a medium nonstick skillet over medium-high hear. Coat pan with cooking spray. Add onion and garlic to pan; saute 3 min or until onion is lightly brown. Reduce heat to medium-low. Add milk mixture and pasta to pan; toss gently to coat.

Place egg in a small bowl; stir with a whisk. Gradually add 1/4 cup reserved cooking liquid, stirring constantly with whisk. Gradually add egg mizture to pan, stirring constantly; cook 4 minutes or until sauce is thick annd creamy.

Chicken may be added at end or when ready.

Yields 2 servings (serving size about 1 1/4 cups)

Number of Servings: 2

Recipe submitted by SparkPeople user BDULES.