Linda Hammond's Creamy Chicken Linguine
Finalist in the 2007 Tegel Lean & Lite Recipe Make Over Competition
6
Serves:Ingredients
4 Tegel Lean & Lite Skinless Breast Fillets (600g)
1 onion, finely chopped
2-3 cloves garlic, finely chopped
2/3 cup reduced salt chicken stock
1 1/2 cans Lite Evaporated milk (1 1/2 357ml cans)
a bunch of spring onions, sliced on the diagonal
1/4 cup grated parmesan cheese
pepper
1-2 Tbsp corn flour dissolved in 1-2 Tbsp water
fresh pasta for 6 people
spray oil or cooking spray
1 onion, finely chopped
2-3 cloves garlic, finely chopped
2/3 cup reduced salt chicken stock
1 1/2 cans Lite Evaporated milk (1 1/2 357ml cans)
a bunch of spring onions, sliced on the diagonal
1/4 cup grated parmesan cheese
pepper
1-2 Tbsp corn flour dissolved in 1-2 Tbsp water
fresh pasta for 6 people
spray oil or cooking spray
Method
Lightly spray a frying pan with spray oil or cooking spray and brown chicken breasts on either side. Add chopped onion and garlic and continue cooking gently for a few minutes.
Add 2/3 cup reduced salt chicken stock. Simmer until onion is tender and liquid has reduced by half.
Remove chicken from the pan and slice, then return meat to the sauce. Add 1½ cans Lite Evaporated milk, parmesan cheese and spring onions. Simmer gently for around 10 minutes, stirring frequently.
Bring a large pot of water to the boil and cook pasta according to the packet directions. When pasta is cooked, drain and place in a deep serving bowl. Use a slotted spoon to lift chicken out of the sauce and arrange on top of the pasta. Taste the sauce and adjust the seasoning, then thicken the sauce to the desired consistency with the corn flour and water. Pour over the pasta and chicken. Garnish with a few more sliced spring onions.
Serve with salad or some fresh asparagus and steamed green beans.
Recipe 'made over' by Sophie Gray.
