Chicken & Linguine Carbonara

4 ounces uncooked linguine
1/2 cup 1% low-fat milk
3 tablespoons grated fresh Parmesan cheese
1 tablespoon chopped fresh parsley
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Cooking spray
1/4 cup finely chopped onion
1 garlic clove, minced
1 large egg
8 oz chicken breast (cook to your taste, I prefer to grill)

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

2. Combine milk and next 4 ingredients (through pepper) in a small bowl; set milk mixture aside.

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

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

Serve with grilled chicken for a wonderful meal!

Number of Servings: 2

Recipe submitted by SparkPeople user HOKIEJEN13.