Categories: Main Dishes, Pasta
This creamy pasta dish cooks up in a flash. Serve with salad and whole grain bread for a complete meal
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
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
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