8 oz (230g) linguine, uncooked
1 tsp (5mL) olive oil
2 cloves garlic, minced
8 oz (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 (5g) basil, dried or 1 Tbsp (15 g) chopped fresh
2/3 cup (175g) evaporated skim milk
2 green onions, chopped
2 oz (60g) reduced fat Jarlsberg cheese, shredded
1/2 cup (60g) freshly grated Parmesan cheese
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.
Pairs Well With
This creamy pasta dish cooks up in a flash. Serve with salad and whole grain bread for a complete meal
Thanks so much.
Sunbean (New Member)
I got home after 7:00pm . This recipe was so easy to put together and it turned out to be delicious. My husband was impressed and there are enoungh leftovers for another meal. Definately a keeper.