Three Pepper Chicken Pasta Recipe

Ingredients

• 8 ounce. uncooked linguine or possibly vermicelli
• 3/4 c. lowfat milk
• 2 tbsp. flour
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 boneless
• skinless chicken breast halves
• cut into 1/2 inch strips
• 4 ounce. (1 1/2 c.) sliced fresh mushrooms
• 1 red bell pepper
• cut into 1/4 inch strips
• 1 green bell pepper
• cut into 1/4 inch strips
• 1 yellow bell pepper
• cut into 1/4 inch strips
• 4 tbsp. grated Parmesan cheese
• 2 teaspoon fresh basil
• minced

Instructions

1. Cook linguine to desired doneness as directed on package.
2. Drain; rinse with warm water.
3. Meanwhile, in small bowl using wire whisk, blend lowfat milk, flour, salt and pepper till smooth.
4. Set aside.
5. Spray large nonstick skillet with nonstick cooking spray.
6. Heat over medium-high heat till warm.
7. Add in chicken and mushrooms; stir-fry 3 min.
8. Add in bell peppers; stir-fry 3 to 5 min or possibly till chicken is no longer pink and peppers are crisp-tender.
9. Add in lowfat milk mix.
10. Cook and stir 2 to 3 min or possibly till thickened and bubbly.
11. Stir in 3 Tbsp.
12. of the Parmesan cheese and basil.
13. Add in cooked linguine; toss to combine.
14. Spoon into serving dish; sprinkle with remaining Parmesan cheese.
15. Serve immediately.
16. 6 (1 1/2 c.) servings.