I am constantly on the lookout for recipes that are quick, simple, and relatively low-calorie (not to mention delicious, duh). I’ve been trying out tons of new recipes lately, and almost all of them have just knocked our socks off (or at least made us loosen our belts so we could go back for seconds and thirds!). The picture above is the only picture I was able to get of this tasty dish because it was promptly snarfed up as soon as it was finished. Sorry!
Quick Chicken Linguine (adapted from the “Turkey Linguine” recipe in Taste of Home’s Prize Winning Recipes 2007–have you noticed yet how I couldn’t live without this magazine?!)
Estimated Cooking/Prep Time: About 30 minutes
1 pound boneless chicken breast, cut into 1/2-inch strips
1 tablespoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 cup broccoli florets
1 cup thinly sliced carrots
1 tablespoon minced fresh basil OR 1 teaspoon dried basil
1 teaspoon minced fresh tarragon OR 1/4 teaspoon dried tarragon
1 teaspoon minced fresh thyme OR 1/4 teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons cornstarch
1-1/2 cups chicken broth
8 ounces linguine or pasta of your choice, cooked
1/2 cup grated Parmesan cheese
In a large skillet or wok, stir-fry chicken in oil for 2 minutes. Add onion and garlic; cook and stir for one minute. Add broccoli, carrots, basil, tarragon, thyme, and pepper; stir-fry for 3-4 minutes or until vegetables are crisp-tender (I don’t like my vegetables real crisp, so I actually cooked them for a bit longer, like 7-8 minutes).
Combine cornstarch and broth until smooth; add to chicken mixture. Cook and stir until the mixture comes to a boil; cook 2 minutes longer. Serve over linguine; sprinkle with Parmesan cheese.
Yield: 4 servings
Hope you have a delicious weekend!