- 1 box Whole Wheat Linguini, cooked to al dente (8 ounces)
- 1/3 cup reserved pasta water
- 1 cup frozen spinach
- 1/2 cup egg substitute
- 2/3 cup 1% milk
- 2 teaspoons olive oil
- 1/4- 1/2 cup chopped onion
- 2 cups cooked chicken, in pieces ( I just cut up mine through cooking)
- 1/2 cup grated fresh Parmesan cheese
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 bacon slices, cooked and chopped
I found a recipe on Cooking light for Asparagus Carbonara that was quite similar so I used that as a guide for the method of the egg sauce cooking etc.
Cook pasta in boiling water 10 minutes or until al dente; add spinach while drain pasta mixture in a colander over a bowl.
Reserve 1/3 cup hot starch water. Combine reserved cooking liquid, egg substitute, and milk, stirring with a whisk.
Remove from heat; stir in egg mixture, chicken, and cheese. Place pan over medium heat, and cook 4 minutes or until slightly thick, stirring frequently.
Remove from heat; stir in parsley, salt, pepper. Serve immediately.
I had prepped after lunch before class so that it was easy to throw together after a late class! I had cooked the bacon in my skillet and drained the grease. Cooked the chicken in that pan with some pepper and salt. I threw all that in the fridge along with my egg and milk mix ( minus the hot starch from the pasta water).
When I got home from class, I diced the onion and threw it in the pan with olive oil while I cooked the pasta.