• 4 teaspoon(s) olive oil
• 12 ounce(s) linguine or fettuccine
• 1 pound(s) ground chicken breast
• Salt and pepper
• 2 medium carrots, chopped
• 2 medium stalks celery, chopped
• 1 large (10- to 12-ounce) onion, chopped
• 1 clove(s) garlic, crushed with press
• 1 can(s) (28-ounce) crushed tomatoes
• 1/2 cup(s) reduced-fat (2%) milk
• 1/3 cup(s) freshly grated Parmesan cheese
• 1/4 cup(s) loosely packed fresh parsley leaves, chopped

Heat large covered sauce pot of salted water to boiling on high. Add pasta and cook as label directs.

Meanwhile, in 12-inch nonstick skillet, heat 2 teaspoons oil on medium 1 minute. Add ground chicken to skillet; sprinkle with 1/4 teaspoon salt.

Cook chicken 8 to 9 minutes, or until it is no longer pink, stirring occasionally. Transfer chicken along with any juices in skillet to medium bowl.

To same skillet, add remaining 2 teaspoons oil with carrots, celery, onion, and garlic; cook 10 to 12 minutes or until vegetables are lightly browned and tender, stirring occasionally. Stir in tomatoes, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper; heat to boiling.

Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally. Stir in cooked chicken and milk; heat through.

Reserve 1/4 cup pasta cooking water. Drain pasta and return to saucepot; stir in sauce from skillet, Parmesan, parsley, and reserved cooking water, and toss to coat.

by Pak101.com (few years ago!) / 849 views