This creamy pasta dish cooks up in a flash. Serve with salad and whole grain bread for a complete meal
- 8 oz linguine, uncooked
- 1 tsp olive oil
- 2 cloves garlic, minced
- 8 oz boneless skinless chicken breast, uncooked, cut into 1-inch (2.5cm) pieces
- 1/2 cup red bell pepper, chopped
- 4 mushrooms, sliced
- 1 tsp basil, dried or 1 Tbsp (3g) chopped fresh
- 2/3 cup evaporated skim milk
- 2 green onions, chopped
- 2 oz reduced fat Jarlsberg cheese, shredded
- 1/2 cup freshly grated Parmesan cheese
- 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.
Calories from Fat 100 (25%)
(17%)Total Fat 11g
(26%)Saturated Fat 5g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrate 45g
(9%)Dietary Fiber 2g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.