Time 30m Number Of Ingredients 11 Steps:
Whisk flour into cold milk until dissolved, set aside. Heat olive oil in a medium saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute. Add the milk/flour to the saucepan and cook while whisking constantly until thickened and bubbly, about 5 minutes. Once thickened turn the heat to low and stir in cream cheese, salt, & nutmeg whisking until the cream cheese is melted. Remove from the heat and stir in parmesan cheese. Taste the sauce and season with salt and pepper. Meanwhile, cook pasta according to the package direction, reserving ½ cup of pasta water. Toss pasta and warmed chicken with the sauce, adding pasta water a spoonful at a time if needed. Garnish with parsley and additional cheese if desired.
Time 30m Yield 6 Number Of Ingredients 14 Steps:
In 4-quart Dutch oven, cook linguine as directed on package. Drain; rinse with hot water. Return to Dutch oven to keep warm. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add shallot and garlic; cook and stir 1 minute. In medium bowl, beat half-and-half and flour with wire whisk; add to saucepan. Heat to boiling, stirring frequently. Beat in sour cream with wire whisk. Reduce heat to low; cook 1 to 2 minutes or until heated. Remove from heat; stir in 1/4 cup cheese, the salt and pepper. Heat 12-inch nonstick skillet over medium-high heat. Add chicken; cook about 5 minutes, stirring frequently, until no longer pink in center. Add chicken, bell peppers and sauce to linguine; stir to mix. Cook over low heat until thoroughly heated. Garnish each serving with cheese and parsley.
Time 25m Yield 4 serving(s) Number Of Ingredients 12 Steps:
In a pot of boiling, salted water, cook the pasta according to package directions. Drain and set aside. In a medium saucepan, heat the olive oil over medium-low heat. Add garlic and cook, stirring frequently, until the garlic is golden, 1 to 2 minutes. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the chicken broth, Greek yogurt, milk, pepper and nutmeg. Bring to a low boil, stirring constantly. Lower the heat and simmer, stirring gently, until the mixture thickens, about 3 minutes. Stir in 3/4 cup Parmesan. Add cooked chicken and broccoli to sauce mixture, followed by the cooked pasta. Toss to combine and serve with more Parmesan, if desired.
Time 15m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Cut the chicken to bite size or strips. Place the chicken in a pan with two slices of butter, salt, pepper and garlic and cook the chicken thoroughly. When Linguine is almost cooked, melt the butter in a saucepan and add the whipping cream. Then add cheese and salt to taste. The mixture should be the consistency of canned tomato sauce. Add freshly ground pepper and heat to almost boiling. Watch carefully and stir frequently. Drain the Linguine and put in a large serving bowl. Fold in the cheese-cream mixture and serve.
More about “skinny chicken linguine alfredo recipes”
Time 20m Yield 4 Number Of Ingredients 8 Steps:
Heat oil in a saucepan over medium heat. Add garlic; cook and stir until golden, about 1 minute. Mix in flour and cook until you have a thick paste, about 1 minute. Whisk chicken broth in slowly until mixture is smooth, about 2 minutes. Pour in milk and whisk until smooth. Simmer mixture until thick, about 10 minutes. Add Parmesan cheese, salt, and pepper; stir until cheese melts and sauce is smooth.
