Ingredients
-
8
-
12
-
1/4
-
1/8
-
1/4
-
3
-
1
-
1
-
1 1/2
-
2
-
1/4
-
1/4
-
3
-
-
Directions
Lemon Chicken Linguine, A low fat pasta dish that doesn’t take too long to make From The Best-Kept Secrets of Healthy Cooking , Wonderful recipe! I make my own pasta and infuse it with a mild lemon flavor My husband has requested this recipe once every week for 4 weeks now It is a hit , This healthy, lowfat dish is so tasty, you won’t miss the extra calories and fat! used 1 packet of chicken broth and seasoning mix dissolved in 1/4 cup water in place of the broth, but followed the rest of the recipe as posted I will be making this again and again Thanks for sharing Queen!
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Steps
|
1
Done
|
Cut Chicken Into 3/4 Inch Cubes. |
|
2
Done
|
Sprinkle With the Salt and Pepper. |
|
3
Done
|
Set Aside. |
|
4
Done
|
in a Small Bowl, Stir Together Broth, Lemon Juice and Lemon Zest. |
|
5
Done
|
Set Aside. |
|
6
Done
|
in Another Bowl, Stir Together Cornstarch and 1 Tablespoon of the Evaporated Milk, Stirring Until Cornstarch Dissolves. |
|
7
Done
|
Stir in the Rest of the Evaporated Milk. |
|
8
Done
|
Set Aside. |
|
9
Done
|
Cook Linguine According in a Large Pot of Water According to Package Directions. |
|
10
Done
|
Meanwhile, Spray a Large Nonstick Skillet With Olive Oil Spray (or Just Use Regular Olive Oil). |
|
11
Done
|
Stir Fry Garlic and Chicken Over Medium-High Heat For About 4-5 Minutes, or Until Chicken Is No Longer Pink Inside. |
|
12
Done
|
Reduce Heat to Medium. |
|
13
Done
|
Add Linguine to Skillet. |
|
14
Done
|
Pour Broth Mixture on Top; Toss. |
|
15
Done
|
Slowly Pour Milk Mixture Over. |
