PREP TIME: 10 min
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COOK TIME: 15 min
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YIELD: 4 to 6 servings |
INGREDIENTS:
| 8 oz. linguine | 1/2 tsp. salt |
| 1/4 cup Crisco® Pure Canola Oil | 1/8 tsp. freshly ground black pepper |
| 2 boneless chicken breasts cut into bite-size pieces | 1/8 tsp. cayenne pepper |
| 1 onion finely chopped | 3 green onions thinly sliced |
| 2 cloves garlic minced | 1 (15 oz.) can diced tomatoes |
| 8 oz. button mushrooms sliced | 1 (5 oz.) can PET® Evaporated Milk |
- 8 ounces linguine
- 1/4 cup Crisco® Pure Canola Oil
- 2 boneless chicken breasts, cut into bite-size pieces
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces button mushrooms, sliced
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 3 green onions, thinly sliced
- 1 (15 oz.) can diced tomatoes
- 1 (5 oz.) canPET® Evaporated Milk
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PREPARATION DIRECTIONS:
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1.
COOK linguine according to package directions; drain.
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2.
HEAT oil in a large skillet over medium heat. Add chicken, onion, garlic and mushrooms; sauté until onions are soft and chicken is lightly browned. Stir in salt, pepper and cayenne pepper.
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3.
ADD green onions, diced tomatoes with juice and evaporated milk; bring to a boil, reduce heat and stir. Simmer 5 to 6 minutes. Toss with pasta; serve.
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