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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 4 |
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A low fat pasta dish that doesn't take too long to make. From The Best-Kept Secrets of Healthy Cooking. 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 lemon, zest of |
1 cup evaporated skim milk |
1 1/2 teaspoons cornstarch |
2 cloves garlic, crushed |
1/4 cup sliced scallion |
1/4 cup fresh parsley, finely chopped |
3 tablespoons grated lowfat parmesan cheese |
Directions:
1. Cut chicken into 3/4 inch cubes.
2. Sprinkle with the salt and pepper.
3. Set aside.
4. In a small bowl, stir together broth, lemon juice and lemon zest.
5. Set aside.
6. In another bowl, stir together cornstarch and 1 tablespoon of the evaporated milk, stirring until cornstarch dissolves.
7. Stir in the rest of the evaporated milk.
8. Set aside.
9. Cook linguine according in a large pot of water according to package directions.
10. Meanwhile, spray a large nonstick skillet with olive oil spray (or just use regular olive oil).
11. Stir fry garlic and chicken over medium-high heat for about 4-5 minutes, or until chicken is no longer pink inside.
12. Reduce heat to medium.
13. Add linguine to skillet.
14. Pour broth mixture on top; toss.
15. Slowly pour milk mixture over.
16. Toss gently for 1-2 minutes, or until sauce is just beginning to boil and thickens slightly.
17. If it seems too dry, add a little more evaporated milk.
18. Add scallions and parsley to the skillet; toss.
19. Remove skillet from heat.
20. Toss in Parmesan cheese.
21. Serve.
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