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Low-fat creamy chicken & semi-dried tomato linguine
Low-fat creamy chicken & semi-dried tomato linguine
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Spring-inspired creamy pasta.
Ingredients:
  • 400g linguine
  • 100g snow peas, trimmed, thinly sliced lengthways
  • 3 (about 750g) single chicken breast fillets, cut into 2cm pieces
  • 500g small cup mushrooms, halved
  • 10g reduced-fat dairy spread
  • 40g (1/4 cup) plain flour
  • 560ml (2 1/4 cups) skim milk
  • 60ml (1/4 cup) extra light thickened cream (see tip)
  • 35g (1/3 cup) coarsely grated So Light Vintage cheddar
  • 40.00 ml shredded parmesan
  • 100g 97 per cent fat-free semi-dried tomatoes
  • 20.00 ml toasted pine nuts
  • Fresh basil leaves, to serve
Instructions:
  • Cook the pasta in a saucepan of salted boiling water until al dente according to the packet directions. During the last minute of cooking, add the snow peas. Drain the pasta and snow peas before returning them to the pan.
  • Heat a frying pan over medium-high heat and brown the chicken for 5 minutes. Transfer to a plate. Cook mushrooms in the same pan until golden, then return the chicken to the pan.
  • Heat spread in a small saucepan over medium heat until melted. Stir in flour and cook for 30 seconds. Remove from heat. Gradually whisk in milk and cream until combined. Return to medium heat, stirring constantly for 3-5 minutes until mixture boils and thickens. Strain into a heatproof bowl, then mix in cheddar and shredded parmesan.
  • Combine the pasta, cheddar, and semi-dried tomatoes in the frying pan. Stir well. Season with pepper. Garnish with pine nuts, shaved parmesan, and basil before serving.

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