Sunday, August 14, 2011
Low-Fat Creamy Chicken Linguine
This is a very tasty and healthy dish, but does require a few different steps, so it's not the quickest or easiest to make. I ended up using the whole 500g packet of linguine, then ended up with plenty of leftovers to freeze for when the baby arrives. I also had some jarred roasted capsicums leftover in the fridge, so I used them instead of the semi-dried tomatoes. Another winner for the whole family!
400g dried linguine pasta
100g snow peas, trimmed and sliced
500g chicken breast, cut into 2cm pieces
300g cup mushrooms, sliced
40g plain flour
2 cups skim milk
60ml light cream
1/2 cup grated cheese
2 tablespoons shredded parmesan
100g low-fat semi-dried tomatoes
Optional, to serve:
1 tablespoon toasted pine nuts
Fresh basil leaves
Cook pasta in a large saucepan of boiling water, following directions on the packet. Add the snow peas in the last 2 minutes of cooking. Drain and return to pan.
Heat a frying pan over medium-high heat. Add the chicken and cook for about 5 minutes or until browned. Transfer to a plate. Add mushrooms to the pan and cook for 5 minutes or until golden. Return chicken to pan.
Melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring, for 30 seconds. Remove from heat and gradually whisk in milk and cream until well combined. Return to heat and cook for a few minutes, until the mixture boils and thickens. Stir in the two types of cheese.
Add the pasta mixture, cheese sauce and semi-dried tomatoes to the frying pan. Stir to combine. Season with salt and pepper and top with pine nuts, parmesan and basil leaves, if desired.