Chicken Carbonara with Evaporated Milk

Posted 2014-06-11 by Bliss ⇒ follow

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

Ingredients
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

Method

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

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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.

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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.

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Serve topped with grated cheese and garlic bread.