Chicken Divan Linguine
Ingredients:
6 ounces dry linguine
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
4 boneless skinless chicken breasts
4 tablespoons butter
1 cup reduced sodium chicken broth*
5-6 cups broccoli flowerets
1 can (10.75 oz.) cond. cream chicken soup
1 1/4 cups milk
1/2 cup lite mayonnaise*
1 teaspoon lemon juice
1/2 teaspoon curry
1 cup reduced fat shredded cheddar cheese*
Method:
Cook linguine according to package directions. Drain and keep warm while chicken is cooking.
Place flour, salt, pepper and onion powder in gallon plastic bag; shake to mix. Cut chicken into bite-size pieces; place in bag with flour mixture. Seal bag and shake to coat chicken with flour.
Over medium heat, melt butter in large skillet which has a lid (or use electric fry pan). Add chicken; brown, stirring as needed, until golden brown. Add 1/4 cup broth, reduce heat to simmer, cover and simmer 5-10 minutes (as needed, stir and add additional broth, 2-4 tablespoons at a time to keep chicken from burning). Arrange broccoli flowerets on chicken; add additional broth as needed (2-4 tablespoons at a time). Cover and simmer 10-15 minutes or until broccoli is desired tenderness. Remove chicken and broccoli to warm serving dishes, cover to keep warm.
Whisk together soup, milk, mayonnaise, lemon juice and curry powder; place in skillet used to cook chicken. Stirring constantly, heat thoroughly; add cheese and heat until melted. Thin to desired consistency with additional milk. To serve, place cooked linguine on plates; arrange with chicken and broccoli on top; spoon cheese sauce over top.
Notes:
* Regular broth, mayonnaise and cheese taste best in this recipe. Fat and sodium have been lowered in recipe by using reduced fat and low sodium products. Recipes serves 8.
