This creamy pasta dish cooks up in a flash. Serve with salad and
whole grain bread for a complete meal
Yield: 8 cups (1.9L)
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 (2g) basil, dried or 1 Tbsp (3g) 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.
Serving Size 1 serving
Calories from Fat 124 (29%)
% Daily Value*
21%Total Fat 14g
Polyunsaturated Fat 0.7g
Monounsaturated Fat 4.3g
Sugar Alcohols 0g