Chicken Carbonara with Evaporated Milk

by Bliss (follow)
Pasta (281)      Main Meal (46)      Creamy (23)     
Using evaporated milk instead of cream makes your carbonara lighter. It still makes a lovely creamy sauce.

Preparation Time: 10 minutes
Cooking Time: 45 minutes
Makes: 5 servings

250g linguine
6 medium mushrooms, sliced
3 rashers of bacon, sliced
1 small onion, chopped
1/2 cup spring onions
250g roast chicken
1 tbs butter
1 tbs crushed garlic
1 can evaporated milk
pepper & salt
grated cheese

In a large saucepan melt the butter and saute the onion, bacon, mushrooms, spring onions and garlic.

When the onions and mushrooms are soft and the bacon is browned, add the sliced chicken.
I like to use roast chicken as it has more of a stredded texture instead of chicken chunks.
Add the milk and simmer so it becomes flavoured.

In another large saucepan boil some water and boil the linguine for 20-25 minutes.
Strain the pasta and add to the sauce.
Stir the sauce through and season with pepper and salt.

Serve topped with grated cheese and garlic bread.

#Main Meal
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