(picture from cooking light website) This recipe whips up in a flash and is one that you might just have everything already on hand. Precook the chicken and bacon before hand and everything can come together in 15 minutes. Although this is a healthier, dumbed down version of the Italian classic, it's tasty and will satisfy your family audience. The recipe is adapted from cooking light. Serves 4
8 ounces uncooked linguine 1/2 lb cooked chicken cut into bite size pieces (optional) 1/2 cup 1% low-fat milk 1/4 c grated fresh Parmesan cheese 1 tablespoon chopped fresh parsley (2 t dried) 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/3 cup chopped pancetta (I used bacon) 1 garlic clove, minced 2 large eggs
Preparation 1.Precook chicken and bacon 2. Cook pasta according to the package directions. Drain pasta in a colander over a bowl, reserving 1/3 cup cooking liquid. 3. Combine milk, parmesan, parsley and s&p in a small bowl; set milk mixture aside. 4. Place egg in a small bowl; stir with a whisk. Gradually add 1/3 cup reserved hot cooking liquid, stirring constantly with a whisk. Gradually add egg mixture to pan, stirring constantly. Add milk/cheese mixture. cook on low heat 2 minutes or until sauce is thick and creamy. Add milk or more pasta water to sauce until desired consistency is reached.