Creamy Chicken Linguine

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.