This pasta dish is packed with flavor but is easy on the waste line by using a secret ingredient...Fat Free Evaporated Milk. This is a one pot meal that the entire family will be requesting weekly.

Prep: 10 minutes
Cook: 25 minutes
Serves: 4-6


8 oz of boneless, skinless chicken breast, cut into bite sized pieces
Salt and pepper
1 tbls of EVOO (Extra Virgin Olive Oil)
1 clove of garlic, minced
1 green pepper, seeded and chopped
1 red pepper, seeded and chopped
½ medium onion chopped
8 oz of fat free evaporated milk
1 egg, beaten
2 tbls of parmesan cheese, grated and more for garnish
8 oz of linguini 
1 tlbs of parsley, chopped (optional garnish)


Cut up chicken into bite size pieces and season with salt and pepper, place chicken in a high preheated pan with 1 tbls of EVOO. Allow for chicken to brown and cook through which is 5 or so minutes. Remove from pan and place all prepped vegetables into a medium-high heat pan. Cook for 10 minutes or until the vegetables have become tender. Once tender add chicken back into pan and turn heat down to low. Add the evaporated milk and the beaten egg. (Stir the egg in slowly so the egg doesn’t scramble.) Add the parmesan cheese, salt and pepper to taste. Allow for the mixture to thicken for 10 minutes. (You can add more evaporated milk if too thick.)

Boil off linguini to package direction, place linguini directly into the carbonara mixture and stir. Place in serving dish and garnish with parmesan cheese and parsley. Serve and Enjoy!

Chicken Linguini alla carbonara