Light And Creamy Chicken Tomato Linguine

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 3 tablespoons butter
• 1/4 cup onion, finely chopped
• 1 garlic clove
• 2 cups skim milk
• 2 teaspoons chicken bouillon, powdered (reduce to 1 t if concerned about salt)
• 1/2 teaspoon basil, dried
• 1/2 teaspoon oregano, dried
• 1/2 teaspoon thyme, dried
• 1/2 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup flour
• 1 (14 ounce) can diced tomatoes (i do not drain these. i prefer the petite dice.)
• 3 cups cooked chicken, large dice (i used a rotisserie chicken)
• 2 tablespoons fresh parsley, chopped (use only 1 t if using dry)
• 1 lb linguine, cooked
• 1/4 cup parmesan cheese

Recipe

• 1 add bouillon and all seasonings (except parsley) to milk. let sit. you don't need to add salt.
• 2 in large saucepan, saute onion in butter until tender. add crushed garlic and saute 30 seconds.
• 3 add flour. cook for 30 seconds.
• 4 whisk in milk mixture. add tomatoes. simmer until thickened. make sure it bubbles so that flour cooks.
• 5 add chicken.
• 6 simmer a few more minutes, stirring frequently.
• 7 add parsley. remove from heat and let sit for a few minutes.
• 8 serve over linguine topped with parmesan cheese.