Ingredients
Ground chicken breast (1pound), fettuccini or linguine (12 ounces), loosely packed fresh parsley leaves, chopped (1/4c), freshly grated parmesan cheese (1/3c), reduced fat milk (1/2c0, crushed tomatoes (1can), crusted with press garlic (1clove), chopped onion (1large), chopped celery stalks (2med.), chopped carrots (2med.), salt and pepper, olive oil (4tbsp).

Method of preparation:-
Take a large pot of salted boiling water. Cook pasta in it according to instructions on pasta package. Meanwhile, take a nonstick frying pan of 12 inches, place it over medium heat. Heat oil in it for about 1 minute. Add ground chicken in it and sprinkle ¼ teaspoon of salt in it. Cook the chicken for about 8 to 9 minutes by stirring it irregularly. Now put the chicken with juice in a bowl. Add remaining 2 teaspoon of oil in the pan and then add onion, celery, carrots and garlic in it. Cook the mixture for about 10 to 12 minutes by stirring irregularly until the get soft and lightly brown in color. Add 1/4teaspoon of freshly ground black pepper, 1/4teaspoon of salt and tomatoes in it. Keep this mixture to boil. Turn down the heat to medium low, uncovered the pan and keep it to simmer for about 10 minutes by stirring. Now add cooked chicken and milk in it and heat it. Reserve ¼ cup of pasta cooking water. Drain the pasta and then again put it in pot, mix the sauce from the pan, reserved cooking water and parsley in the pot. Mix it properly and then serve.

Number of servings – 6