Lemon Chicken Linguine

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 8 ounces linguine, uncooked
• 12 ounces boneless skinless chicken breasts (about 2 breasts)
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/4 cup chicken broth
• 3 tablespoons fresh lemon juice
• 1 tablespoon lemon, zest of
• 1 cup evaporated skim milk
• 1 1/2 teaspoons cornstarch
• 2 cloves garlic, crushed
• 1/4 cup sliced scallion
• 1/4 cup fresh parsley, finely chopped
• 3 tablespoons grated lowfat parmesan cheese

Recipe

• 1 cut chicken into 3/4 inch cubes.
• 2 sprinkle with the salt and pepper.
• 3 set aside.
• 4 in a small bowl, stir together broth, lemon juice and lemon zest.
• 5 set aside.
• 6 in another bowl, stir together cornstarch and 1 tablespoon of the evaporated milk, stirring until cornstarch dissolves.
• 7 stir in the rest of the evaporated milk.
• 8 set aside.
• 9 cook linguine according in a large pot of water according to package directions.
• 10 meanwhile, spray a large nonstick skillet with olive oil spray (or just use regular olive oil).
• 11 stir fry garlic and chicken over medium-high heat for about 4-5 minutes, or until chicken is no longer pink inside.
• 12 reduce heat to medium.
• 13 add linguine to skillet.
• 14 pour broth mixture on top; toss.
• 15 slowly pour milk mixture over.
• 16 toss gently for 1-2 minutes, or until sauce is just beginning to boil and thickens slightly.
• 17 if it seems too dry, add a little more evaporated milk.
• 18 add scallions and parsley to the skillet; toss.
• 19 remove skillet from heat.
• 20 toss in parmesan cheese.
• 21 serve.