Ingredients:
8 ounces linguine, uncooked
12 ounces boneless skinless chicken breasts ( about 2 breasts)
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup chicken broth
3 tablespoons fresh lemon juice
1 tablespoon lemons, zest of
1 cup evaporated skim milk
1 1/2 teaspoons cornstarch
2 cloves garlic, crushed
1/4 cup sliced scallions
1/4 cup fresh parsley, finely chopped
3 tablespoons grated lowfat parmesan cheese
Directions:
Cut chicken into 3/4 inch cubes.
Sprinkle with the salt and pepper.
Set aside.
In a small bowl, stir together broth, lemon juice and lemon zest.
Set aside.
In another bowl, stir together cornstarch and 1 tablespoon of the evaporated milk, stirring until cornstarch dissolves.
Stir in the rest of the evaporated milk.
Set aside.
Cook linguine according in a large pot of water according to package directions.
Meanwhile, spray a large nonstick skillet with olive oil spray (or just use regular olive oil).
Stir fry garlic and chicken over medium-high heat for about 4-5 minutes, or until chicken is no longer pink inside.
Reduce heat to medium.
Add linguine to skillet.
Pour broth mixture on top; toss.
Slowly pour milk mixture over.
Toss gently for 1-2 minutes, or until sauce is just beginning to boil and thickens slightly.
If it seems too dry, add a little more evaporated milk.
Add scallions and parsley to the skillet; toss.
Remove skillet from heat.
Toss in Parmesan cheese.
Serve.
Servings: 4
Time preparation: 10 min.
Time total: 22 min.