Ingredients Jump to Instructions ↓

  1. 1 tablespoon butter or margarine

  2. 1 1/2 cups chicken broth

  3. 3/4 cup NESTLÉ CARNATION Evaporated Milk

  4. 1 tablespoon cornstarch

  5. 3 cloves garlic, finely chopped - divided use

  6. 1/4 cup BUITONI Refrigerated Freshly Shredded Parmesan Cheese

  7. 1 tablespoon olive oil

  8. 1 pound boneless, skinless chicken breast meat, cut into bite-size strips

  9. 1 medium carrot, cut into thin bite-size strips

  10. 1/2 cup finely chopped onion

  11. 1 medium zucchini, halved lengthwise and thinly sliced

  12. 1 (9-ounce) package BUITONI Refrigerated Linguine, cooked according to package directions

Instructions Jump to Ingredients ↑

  1. Melt butter in medium saucepan over medium heat. Whisk in chicken broth, Coffee-mate, cornstarch and 1 clove chopped garlic. Cook over medium-high heat, whisking frequently, until cornstarch is dissolved and mixture comes to a gentle boil. Cook for 2 minutes or until thickened and bubbly. Season with salt and ground black pepper. Stir in cheese until melted. Remove from heat.

  2. Heat oil in large skillet over medium-high heat. Add chicken and remaining 2 cloves chopped garlic; cook, stirring occasionally, for 3 to 4 minutes or until chicken is no longer pink. Add carrot and onion; cook, stirring occasionally, for 5 minutes or until carrot is crisp-tender. Stir in zucchini; cook, stirring occasionally, for 1 to 2 minutes. Season with salt and ground black pepper.

  3. Add sauce to skillet; stir to coat. Toss with pasta.


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