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Chicken & Spring Vegetable Linguini
. Prep Time: approx. 25 Minutes. Cook Time: approx. 10 Minutes. Ready in: approx. 35 minutes .
Makes servings.
1 package Foster Farms Chicken Breast Tenders
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1/4 pound plain linguini noodles
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1/4 pound spinach linguini noodles
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1 teaspoon olive oil
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8 oz. nonfat cottage cheese
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1/2 cup chicken broth, low-sodium canned or homemade
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2 tablespoons cooking sherry
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1 tablespoon flour
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1 1/2 teaspoons dried basil leaves
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1/2 teaspoon dried thyme
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1/4 teaspoon ground nutmeg
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1/4 teaspoon black pepper
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1/4 teaspoon seasoned salt or salt substitute
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2 teaspoons olive oil
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1 medium onion, diced
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1/2 cup red bell pepper, diced
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1/4 pound fresh mushrooms, sliced
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1 clove garlic, minced
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1/4 pound fresh edible pea pods, sliced diagonally
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2 tablespoons Parmesan cheese, grated
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Directions
1. Cook linguini until just tender. Drain, toss with 1 teaspoon olive oil and keep warm.
2. Combine cottage cheese, chicken broth, sherry, flour, basil, thyme, nutmeg, pepper and seasoned salt in blender or food processor. Blend until smooth. Pour into 1-quart saucepan and simmer, stirring constantly. Cover, remove from heat.
3. Wash chicken and pat dry. Heat 1 teaspoon olive oil in large non-stick skillet over medium-high heat. Add chicken and saute stirring frequently, until meat is golden brown and no longer pink inside. Remove to warm side dish.
4. Add remaining teaspoon olive oil to skillet. Stir-fry onions, red pepper, mushrooms and garlic for 3 minutes, until tender. Add pea pods and cook about 1 minute more, until crisp-tender.
5. Gently toss chicken, vegetable mixture, sauce and Parmesan cheese with cooked linguini, until noodles are thoroughly coated. Serve immediately.
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