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Chicken Linguini




Source of Recipe


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List of Ingredients




2 tablespoons butter
1 clove garlic, minced
6 boneless chicken breasts
1 (16 ounce) package linguini pasta
1 onion, chopped
1 cube chicken bouillon, crumbled
1/2 cup water
1 1/4 cups whipping cream
3/4 cup milk
1 cup grated Parmesan cheese


Recipe



1. In a large saut� pan, heat oil, butter and garlic over medium heat.

2. Add chicken and cook until juices run clear. Remove chicken from pan. Let cool and cut into bite-sized pieces. Reserve oil in pan.

3. Meanwhile, cook pasta according to directions on package. Drain.

4. Reheat oil in pan, add onion and saut�, stirring often, until onion is soft but still white. Add bouillon cube and water; bring to a boil and simmer uncovered for approximately 10 minutes.

5. Stir in cream, milk, and Parmesan cheese. Place pasta in a bowl, layer chicken over pasta. Pour sauce over top of chicken and around pasta.

"Instead of the butter, I would use cooking spray and a non stick skillet/saut� pan. I would re-spray the pan to saut� the onions. The heavy cream is the tough one! Switch to light cream? Better yet, make a b�chamel-type sauce with 1/4 cup flour to two cups of liquid (a combination of 2% milk and maybe a little bit of cream) with the bouillon cube. I�d make sure to use real Parmigianno Regianno cheese -- it�s way more flavorful than the canned Parmesan cheese, so you can get away with using less."- Donna

"I would use an olive oil spray, skim milk and fat-free half and half in place of the heavy cream."- Betsy

"To start with, I would eliminate the butter and oil all together and use cooking spray. Butter or garlic flavor Pam would be great for this. I think you can get low-fat or fat free whipping cream, but not sure about that. And the milk I would just use skim. Sounds good too, no matter how you make it!"