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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Easy dish to whip up for a delicious, quick dinner. Ingredients:
12 ounces uncooked linguine |
3/4 lb boneless skinless chicken breast, cubed or cut into thin strips |
3 teaspoons olive oil, divided |
2 cloves garlic, minced |
1/2 lb fresh mushrooms, sliced |
1 teaspoon flour |
1/2 teaspoon dried basil |
1 pinch crushed red pepper flakes |
1/4 teaspoon pepper |
1 1/4 cups fat-free evaporated milk |
3/4 cup frozen peas, thawed |
2 teaspoons reduced-fat sour cream |
2 teaspoons chopped green onions |
parmesan cheese |
Directions:
1. Begin cooking linguine according to package directions.
2. Add 2 teaspoons oil and cubed chicken to large nonstick skillet over medium-high heat; cook until chicken is cooked through and lightly browned.
3. With slotted spoon, remove chicken from skillet, set aside.
4. Add remaining 1 teaspoon oil, garlic and mushrooms to skillet, saute until soft- approximately 3 minutes.
5. Whisk in flour, basil crushed red pepper, and pepper until thoroughly incorporated.
6. Slowly stir in evaporated milk; bring to a boil; cook, stirring constantly for 2-3 minutes, or until thickened.
7. Reduce heat to medium-low; add sour cream and peas; Cook 2 minutes.
8. Combine linguine and chicken with sauce just until heated.
9. Garnish with green onions and shredded parmesan cheese.
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