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Yield: 8 cups (1.9L)
Servings: 4
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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 skim 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.
Nutrition Facts
Calories: 377
Total Fat: 6g
% Calories from fat: 14%
Protein: 29g
Carbohydrate: 51g
Cholesterol: 42mg
Sodium: 279mg
Copyright © 2004 Healthnotes, Inc. All rights reserved.
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Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. 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 March 2005.
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