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Related recipes: Cheese, Dairy Foods, Garlic, Herbs, Main Courses, Mushrooms, Pasta, Poultry, Sweet Pepper
This creamy pasta dish cooks up in a flash. Serve with salad and whole grain bread for a complete meal
Ingredients
8 ounces (230g) linguine, uncooked
1 tsp (5mL) olive oil
2 cloves garlic, minced
8 ounces (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 skimmed milk
2 green onions, chopped
2 ounces (60g) reduced fat Jarlsberg cheese, shredded
1/2 cup (60g) freshly grated Parmesan cheese
Directions
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.
Serve immediately.
