Linguine with Rosemary Chicken
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Prep Time: 10 min
Cook Time: 65 min
Serves: 6
Ingredients
- 16 oz Luxury Linguine, broken in half
- 1 Tbsp vegetable oil
- 1 lb boneless, skinless chicken breasts, cut into bite size pieces
- 1 medium onion, chopped
- 2 cups shredded Colby-Jack cheese, divided
- 1 jar (2 oz) pimentos, drained
- 1 Tbsp dried crushed rosemary leaves
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup low-fat milk
- 1 can (10 3/4 oz) cream of mushroom soup
Directions
- Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with nonstick spray coating.
- Cook pasta according to package directions; drain
- Heat oil in a skillet over medium-high heat. Add chicken and onion and cook, stirring frequently, until chicken is lightly browned and cooked through, about 7 to 10 minutes.
- Combine chicken, 1 1/2 cups cheese, pimentos, rosemary, salt, pepper, milk and mushroom soup. Toss gently with linguine to blend and spoon into prepared dish. Cover with aluminum foil and bake 45 minutes.
- Sprinkle evenly with remaining 1/2 cup cheese. Bake, uncovered, 5 to 10 minutes until cheese is melted.
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