CHICKEN ALFREDO
In Italy, pasta and meats are generally served as separate courses, but in this country, we like to combine them into a single main course. This creamy pasta pairs well with the sauteed chicken. Serves 4
4 ounces whole-wheat linguine
½ cup whole-wheat flour
½ cup egg substitute
4 chicken cutlets, pounded thin
Nonstick cooking spray
1 cup Creamy Parmigiano-Reggiano Sauce
⅔ cup frozen peas
¼ cup chopped fresh flat-leaf parsley
2 tablespoons grated Parmigiano-Reggiano cheese
1. Bring a large pot of salted water to a boil. Add the linguine and cook according to the package directions, about 10 minutes.
2. Meanwhile, heat 2 large nonstick sauté pans over medium heat.
3. Place the flour in a shallow dish and the egg substitute in another shallow dish. Dredge the chicken in the flour, and then coat it with the egg substitute.
4. When the pans are hot, spray them with cooking spray and add 2 chicken cutlets to each pan. Sauté until the chicken is golden brown and just cooked through, about 2 minutes per side. Transfer the cutlets to a platter, cover lightly with foil to keep them warm.
5. Wipe out one of the pans with a clean paper towel and return it to medium heat. Combine the Creamy Parmigiano-Reggiano Sauce and the peas in the pan, and bring the sauce to a simmer. When the peas are hot (after about 1 minute), add the parsley; season with salt and pepper to taste, if desired.
6. Drain the pasta well and arrange it on a serving platter. Spoon half of the sauce over the pasta and sprinkle with the cheese. Lay the chicken cutlets on top of the pasta. Spoon the remaining sauce over the top, and serve immediately.
