LEMON CHICKEN LINGUINE
A low fat pasta dish that doesn't take too long to make. From The Best-Kept Secrets of Healthy Cooking.
Provided by Queen of Everything
Categories One Dish Meal
Time 22m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken into 3/4 inch cubes.
- Sprinkle with the salt and pepper.
- Set aside.
- In a small bowl, stir together broth, lemon juice and lemon zest.
- Set aside.
- In another bowl, stir together cornstarch and 1 tablespoon of the evaporated milk, stirring until cornstarch dissolves.
- Stir in the rest of the evaporated milk.
- Set aside.
- Cook linguine according in a large pot of water according to package directions.
- Meanwhile, spray a large nonstick skillet with olive oil spray (or just use regular olive oil).
- Stir fry garlic and chicken over medium-high heat for about 4-5 minutes, or until chicken is no longer pink inside.
- Reduce heat to medium.
- Add linguine to skillet.
- Pour broth mixture on top; toss.
- Slowly pour milk mixture over.
- Toss gently for 1-2 minutes, or until sauce is just beginning to boil and thickens slightly.
- If it seems too dry, add a little more evaporated milk.
- Add scallions and parsley to the skillet; toss.
- Remove skillet from heat.
- Toss in Parmesan cheese.
- Serve.
Nutrition Facts : Calories 370.4, Fat 2.2, SaturatedFat 0.6, Cholesterol 51.9, Sodium 328.4, Carbohydrate 53.2, Fiber 2.4, Sugar 8.8, Protein 32.6
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