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