LEMON CHICKEN LINGUINE

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.