Ingredients Jump to Instructions ↓

  1. 2 boneless skinless chicken breasts

  2. 2 tablespoons oyster sauce

  3. 1 tablespoon olive oil

  4. 10 garlic cloves (thinly sliced)

  5. 2 cups celery (thinly sliced)

  6. 2 carrots (shredded)

  7. 1 cup nonfat yogurt (plain)

  8. 1 cup skim milk

  9. 8 ounces mushrooms (cleaned and sliced)

  10. 1 teaspoon curry (hot)

  11. 1 teaspoon basil

  12. 1/2 teaspoon pepper

  13. 10 1/2 ounces 98% fat free condensed cream of celery soup (one can)

  14. 13 1/4 ounces whole wheat linguine

Instructions Jump to Ingredients ↑

  1. Tenderize and marinade chicken overnight in oyster sauce. Cook linguine but do not drain keeping it hot in it's cooking water. Cut chicken into bite-size pieces. In a non-stick pan heat garlic, carrots and celery in olive oil until tender. Add chicken and toss as a stir fry until done. Add soup, yogurt and spices. Slowly stir in the milk keeping a creamy consistency. Drain Linguine and add to the roux coating completely. Gently toss in the mushrooms, cover and heat through. Serve immediately. Add additional salt if desired to taste. Enjoy!


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