Chicken Linguine
Yield
4 servingsPrep
5 minCook
35 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, linguine
|
|
| 2 | each |
chicken breasts
whole, boneless, cut into 1 inch pieces |
|
| ½ | cup |
butter
or margarine |
|
| ½ | cup |
vegetable oil
|
|
| 2 | each |
garlic cloves
peeled, minced |
|
| 2 | bunch |
broccoli florets
chopped |
*
|
| 1 | large |
sweet red bell peppers
cut into one inch chunks |
|
| 1 | teaspoon |
salt
|
|
| 1 | each |
lemon
juice only |
|
| 1 | x |
Parmesan cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, linguine
|
|
| 2 | each |
chicken breasts
whole, boneless, cut into 1 inch pieces |
|
| 118 | ml |
butter
or margarine |
|
| 118 | ml |
vegetable oil
|
|
| 2 | each |
garlic cloves
peeled, minced |
|
| 2 | bunch |
broccoli florets
chopped |
*
|
| 1 | large |
sweet red bell peppers
cut into one inch chunks |
|
| 5 | ml |
salt
|
|
| 1 | each |
lemon
juice only |
|
| 1 | x |
Parmesan cheese
|
*
|
Directions
Put on water for linguini.
Heat butter and oil in large skillet, add garlic and sauté 2 minutes.
Add chicken and cook, stirring constantly, until golden.
Push to one side, add broccoli and red pepper.
Cook 2 minutes.
Season with salt and pepper, sprinkle with lemon juice and cook 2 minutes.
When water comes to boil, cook linguini, then drain pasta.
Add chicken and vegetable sauce to pasta and toss to coat evenly.
Serve with grated parmesan cheese
