Ingredients for Light And Creamy Chicken Tomato Linguine
- 1 tablespoon butter
- Onion
- 2 cloves garlic
- 2 cups skim milk
- Chicken Bouillon
- 1/2 teaspoon dried basil
- 1 teaspoon dried oregano
- Thyme
- to taste black pepper
- Crushed Red Pepper Flakes
- Flour
- 1 (28 ounce) can crushed tomatoes
- 2 cups cooked rotisserie chicken
- a sprinkle of fresh parsley (optional)
- 1 (10 ounce) package linguine
- 1/4 cup grated Parmesan cheese
- to taste salt
- about 1/2 cup reserved pasta water (as needed)
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How to Make Light And Creamy Chicken Tomato Linguine
- Cook linguine according to package directions. Reserve about 1/2 cup of pasta water before draining.
- While pasta cooks, sauté minced garlic (2 cloves) in 1 tablespoon of butter until fragrant (about 30 seconds).
- Add 1 (28 ounce) can crushed tomatoes, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, salt, and pepper to taste. Simmer for 5 minutes.
- Stir in 2 cups of thickened skim milk. Bring to a gentle simmer, stirring occasionally, until slightly thickened (about 5 minutes).
- Shred 2 cups of rotisserie chicken. Add to the sauce and heat through.
- Add cooked linguine to the sauce, tossing to coat. Add reserved pasta water, 1 tablespoon at a time, if needed to loosen the sauce.
- Serve immediately, topped with grated Parmesan cheese (1/4 cup) and a sprinkle of fresh parsley (optional).
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
16g
Fat
30g
Carbs
23g
