B-Healthier Chicken Carbonara

My ingredients:

• 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.

Heat a large nonstick skillet over medium-high heat. Add oil and onion to pan; sauté 2 minutes.
 
Add pasta mixture; stir to combine.

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.

My notes:
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.

I used frozen spinach and let the hot pasta steam it.