Linguini with Chicken and Carbonara Sauce

AmateurKitchen's picture

Apr. 20, 2012


Chicken breast 8 Ounce , boneless and skinless cut into bite sized pieces
Salt To Taste
Pepper To Taste
Extra virgin olive oil 1 Tablespoon
Garlic 1 Clove (5 gm) , minced
Green pepper 1 , seeded and chopped
Red pepper 1 , seeded and chopped
Onion 1/2 Medium , chopped
Fat free evaporated milk 8 Ounce
Egg 1 , beaten
Grated parmesan cheese 2 Tablespoon (And More For Garnish)
Linguini 8 Ounce
Chopped fresh parsley 1 Tablespoon (To Garnish)



1) Cut up the chicken into bite size pieces and season with salt and pepper. Place chicken in a high preheated pan with 1 tablespoon of extra virgin olive oil. Allow for chicken to brown and cook through which is 5 or so minutes.

2) 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.

3) Add the evaporated milk and the beaten egg. (Stir the egg in slowly so the egg doesn't scramble.)

4) Add the parmesan cheese, salt, and pepper to taste.

5) Allow the mixture to thicken for 10 minutes. (You can add more evaporated milk if too thick.)

6) Boil off linguini to package directions. Place directly into the carbonara mixture and stir.


7) Add into serving dish.

8) Garnish with parmesan cheese and parsley.


9) Serve hot!

Recipe Summary

Difficulty Level: Medium
Cook Time: 35 Minutes
Ready In: 35 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 279Calories from Fat 55

 % Daily Value*

Total Fat 6 g9.2%

Saturated Fat 1 g5%

Trans Fat 0 g


Sodium 235 mg9.79%

Total Carbohydrates 36 g12%

Dietary Fiber 4 g16%

Sugars 7 g

Protein 20 g40%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet