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Ingredientes
- 2 Tbsp olive oil
- 1 lb boneless, skinless chicken breast halves cut into bite-sized pieces
- 1/4 cup shallot, finely chopped
- 1 (12 fl oz) can Carnation evaporated milk
- 1/2 cup whipped cream cheese
- 1/3 grated Parmesan cheese
- 1 Tbsp chopped fresh tarragon (or 1 tsp dried)
- 1 1/2 tsp salt
- 1 1/2 tsp coarse ground black pepper
- 1 (9 oz) package Buitoni refrigerated linguine
Direcciones
- Heat oil in large skillet. Add chicken, stirring occasionally, until chicken is no longer pnk. Remove from skillet and keep warm.
- Add shallot to skillet. Stir, scraping up brown bits on bottom. Cook, stirring constantly, until shallot is tender.
- Whisk in evaporated milk, cream cheese, parmesan, tarragon, salt, and pepper. Cook, whisking constantly, until sauce thickens slightly.
- Stir in chicken, cook until heated through.
- Prepare pasta according to package directions. Pour sauce over pasta and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 4 servings | |
| Calories 250 | |
| Calories from Fat 156 | 62% |
| Total Fat 17.66g | 22% |
| Saturated Fat 6.79g | 27% |
| Trans Fat 0.02g | |
| Cholesterol 75mg | 25% |
| Sodium 1015mg | 42% |
| Potassium 281mg | 8% |
| Total Carbs 3.4g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.94g | 1% |
| Protein 19.15g | 31% |
