Ingredients:
12 ounces uncooked linguine
3/4 lb boneless skinless chicken breasts, 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:
Begin cooking linguine according to package directions.
Add 2 teaspoons oil and cubed chicken to large nonstick skillet over medium-high heat; cook until chicken is cooked through and lightly browned.
With slotted spoon, remove chicken from skillet, set aside.
Add remaining 1 teaspoon oil, garlic and mushrooms to skillet, saute until soft- approximately 3 minutes.
Whisk in flour, basil crushed red pepper, and pepper until thoroughly incorporated.
Slowly stir in evaporated milk; bring to a boil; cook, stirring constantly for 2-3 minutes, or until thickened.
Reduce heat to medium-low; add sour cream and peas; Cook 2 minutes.
Combine linguine and chicken with sauce just until heated.
Garnish with green onions and shredded parmesan cheese.
Servings: 6
Time preparation: 15 min.
Time total: 25 min.