Ingredients
- 400g dried linguine pasta
- 100g snow peas, trimmed, thinly sliced lengthways
- 3 (about 750g) single chicken breast fillets, cut into 2cm pieces
- 500g small cup mushrooms, halved
- 10g reduced-fat dairy spread
- 40g (1/4 cup) plain flour
- 560ml (2 1/4 cups) skim milk
- 60ml (1/4 cup) extra light thickened cream (see tip)
- 35g (1/3 cup) coarsely grated Bega So Light Vintage cheddar
- 2 tbs shredded parmesan
- 100g 97 per cent fat-free semi-dried tomatoes
- 1 tbs toasted pine nuts
- Shaved parmesan, to serve
- Fresh basil leaves, to serve
Description
Low-fat Creamy Chicken & Semi-dried Tomato Linguine Recipe - Cook The Pasta In A Saucepan Of Salted Boiling Water Following Packet Directions Or Until Al Dente. Add The Snow Peas In The Last 1 Minute Of Cooking. Drain. Return To The...
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