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


  • 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


  • 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.

Categories: Main Dish  Pasta 
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