Ingredients

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

Directions

1. Heat large covered saucepot of salted water to boiling over high heat.  Add pasta and cook as label directs.
2. Meanwhile, in 12-inch non stick 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.
3. To same skillet, add remaining 2 teaspoons of 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, remaining 1/4 teaspoon salt and pepper; heat to boiling.  Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally.  Stir in cooked chicken and milk, heat through.
4. Reserve 1/4 cup pasta cooking water.  Drain pasta and return to saucepot; stir in sauce from skillet, Parmesan, parsley, if using and reserved cooking water.  Toss to coat.

Source: Good Housekeeping: Budget Dinners