Saturday, January 12, 2008

Creamy Chicken Linguine

I made this when my sister was in town. We all loved it, and even my dietitian sister was impressed.

8 oz linguine
1/4 cup EVOO
2 boneless skinless chicken breasts
1 small onion, finely chopped
2 garlic cloves minced
8 oz button mushrooms, sliced
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
3 green onions, thinly sliced
1 can (15 oz) diced tomatoes
1 can (5 oz) evaporated milk

Cook the linguine according to the package directions. In a large skillet, cook the chicken, onion, garlic, and mushrooms in EVOO over medium heat. Saute until onions are tender and chicken is lightly browned. Stir in salt, pepper, and cayenne pepper. Add green onions, tomatoes with juice, and evaporated milk. Bring to a boil. Reduce heat and simmer 5 - 6 minutes. Toss with pasta before serving.

4 servings
Source: "25 Years of Favorite Brand Name Recipes" Cookbook

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