Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 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
Direcciones
- Cook linguine to desired doneness as directed on package. Drain; rinse with warm water. Meanwhile, in small bowl using wire whisk, blend lowfat milk, flour, salt and pepper till smooth. Set aside.
- Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat till warm. Add in chicken and mushrooms; stir-fry 3 min. Add in bell peppers; stir-fry 3 to 5 min or possibly till chicken is no longer pink and peppers are crisp-tender. Add in lowfat milk mix. Cook and stir 2 to 3 min or possibly till thickened and bubbly. Stir in 3 Tbsp. of the Parmesan cheese and basil. Add in cooked linguine; toss to combine. Spoon into serving dish; sprinkle with remaining Parmesan cheese. Serve immediately. 6 (1 1/2 c.) servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 197g | |
| Recipe makes 4 servings | |
| Calories 296 | |
| Calories from Fat 27 | 9% |
| Total Fat 3.12g | 4% |
| Saturated Fat 1.39g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 256mg | 11% |
| Potassium 412mg | 12% |
| Total Carbs 51.29g | 14% |
| Dietary Fiber 3.1g | 10% |
| Sugars 5.98g | 4% |
| Protein 15.18g | 24% |
