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Chicken Linguine

Yield: 8 cups (1.9L)

Servings: 4

Related recipes: Cheese, Dairy Foods, Garlic, Herbs, Main Dishes, Mushrooms, Pasta, Poultry, Sweet Pepper

This creamy pasta dish cooks up in a flash. Serve with salad and whole grain bread for a complete meal

Ingredients

8 ounces (230g) linguine, uncooked

1 tsp (5mL) olive oil

2 cloves garlic, minced

8 ounces (230g) boneless skinless chicken breast, uncooked, cut into 1-inch (2.5cm) pieces

1/2 cup (75g) red bell pepper, chopped

4 mushrooms, sliced

1 tsp (2g) basil, dried or 1 Tbsp (3g) chopped fresh

2/3 cup (175g) evaporated skim milk

2 green onions, chopped

2 ounces (60g) reduced fat Jarlsberg cheese, shredded

1/2 cup (60g) freshly grated Parmesan cheese

Directions

Cook linguine in a large pot of boiling water until done.

While pasta is cooking, heat oil in a large nonstick skillet and add garlic and chicken. Cook chicken until pinkness is gone and chicken is opaque.

Add red pepper and sauté 2 minutes. Add mushrooms and basil, sautéing 1 minute.

Stir in evaporated milk, green onions and cheeses. Cook until hot and bubbly. Pour over cooked, drained linguine and mix well.

Serve immediately.

Nutrition Facts
Calories: 377
Total Fat: 6g
% Calories from fat: 14%
Protein: 29g
Carbohydrate: 51g
Cholesterol: 42mg
Sodium: 279mg