Chicken Alfredo

• 4 ounces whole-wheat linguine
• 1/2 cup whole-wheat flour
• 1/2 cup egg substitute
• 4 chicken cutlets, pounded thin
• Nonstick cooking spray
• 1 cup Creamy Parmigiano-Reggiano Sauce (page 208)
• 2/3 cup frozen peas
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons grated Parmigiano-Reggiano cheese

1. Bring a large pot of salted water to a boil.
2. Add the linguine and cook according to the package directions, about 10 minutes.
3. Meanwhile, heat 2 large nonstick saute pans over medium heat.
4. Place the flour in a shallow dish and the egg substitute in another shallow dish.
5. Dredge the chicken in the flour, and then coat it with the egg substitute.
6. When the pans are hot, spray them with cooking spray and add 2 chicken cutlets to each pan.
7. Saute until the chicken is golden brown and just cooked through, about 2 minutes per side.
8. Transfer the cutlets to a platter, cover lightly with foil to keep them warm.
9. Wipe out one of the pans with a clean paper towel and return it to medium heat.
10. Combine the Creamy Parmigiano-Reggiano Sauce and the peas in the pan, and bring the sauce to a simmer.
11. When the peas are hot (after about 1 minute), add the parsley; season with salt and pepper to taste, if desired.
12. Drain the pasta well and arrange it on a serving platter.
13. Spoon half of the sauce over the pasta and sprinkle with the cheese.
14. Lay the chicken cutlets on top of the pasta.
15. Spoon the remaining sauce over the top, and serve immediately.
16. Fat: 75g (before), 5.5g (after)
17. Calories: 1,220 (before), 320 (after)
18. Protein: 33g
19. Carbohydrates: 35g
20. Cholesterol: 61mg
21. Fiber: 5g
22. Sodium: 577mg

linguine, flour, egg substitute, chicken cutlets, nonstick cooking spray, frozen peas, parsley, cheese

Taken from www.epicurious.com/recipes/food/views/chicken-alfredo-374941 (may not work)