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Creamy Chicken Linguine

4.5(9)

Make and share this Creamy Chicken Linguine recipe from Food.com.

by erinBOberrin·published 2002-02-18

Chicken

Servings

6 serving(s)

Total time

25 min

prep 15 min

Calories / serving

364 kcal

Ingredients (14)

serves

12 ounces uncooked linguinelinguine
3/4 lb boneless skinless chicken breast, cubed or cut into thin stripschicken-breast
3 teaspoons olive oil, dividedolive-oil
2 cloves garlic, mincedgarlic
1/2 lb fresh mushrooms, slicedmushroom
1 teaspoon flourflour
1/2 teaspoon dried basilbasil
1 pinch crushed red pepper flakesred-pepper-flakes
1/4 teaspoon pepperpepper
1 1/4 cups fat-free evaporated milkmilk
3/4 cup frozen peas, thawedpeas
2 teaspoons reduced-fat sour creamcream
2 teaspoons chopped green onionsscallion
parmesan cheeseparmesan

Instructions (9 steps)

01Begin cooking linguine according to package directions.
02Add 2 teaspoons oil and cubed chicken to large nonstick skillet over medium-high heat; cook until chicken is cooked through and lightly browned.

03With slotted spoon, remove chicken from skillet, set aside.

04Add remaining 1 teaspoon oil, garlic and mushrooms to skillet, saute until soft- approximately 3 minutes.

05Whisk in flour, basil crushed red pepper, and pepper until thoroughly incorporated.

06Slowly stir in evaporated milk; bring to a boil; cook, stirring constantly for 2-3 minutes, or until thickened.

07Reduce heat to medium-low; add sour cream and peas; Cook 2 minutes.

08Combine linguine and chicken with sauce just until heated.

09Garnish with green onions and shredded parmesan cheese.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.