Light and Creamy Chicken Tomato Linguine

• 3 tablespoons butter
• 14 cup onion, finely chopped
• 1 garlic clove
• 2 cups skim milk
• 2 teaspoons chicken bouillon, powdered (reduce to 1 t if concerned about salt)
• 12 teaspoon basil, dried
• 12 teaspoon oregano, dried
• 12 teaspoon thyme, dried
• 12 teaspoon black pepper
• 12 teaspoon crushed red pepper flakes
• 14 cup flour
• 1 (14 ounce) can diced tomatoes (I do not drain these. I prefer the petite dice.)
• 3 cups cooked chicken, large dice (I used a rotisserie chicken)
• 2 tablespoons fresh parsley, chopped (Use only 1 t if using dry)
• 1 lb linguine, cooked
• 14 cup parmesan cheese

1. Add bouillon and all seasonings (except parsley) to milk.
2. Let sit.
3. You don't need to add salt.
4. In large saucepan, saute onion in butter until tender.
5. Add crushed garlic and saute 30 seconds.
6. Add flour.
7. Cook for 30 seconds.
8. Whisk in milk mixture.
9. Add tomatoes.
10. Simmer until thickened.
11. Make sure it bubbles so that flour cooks.
12. Add chicken.
13. Simmer a few more minutes, stirring frequently.
14. Add parsley.
15. Remove from heat and let sit for a few minutes.
16. Serve over linguine topped with parmesan cheese.

butter, onion, garlic, milk, chicken bouillon, basil, oregano, thyme, black pepper, red pepper, flour, tomatoes, chicken, fresh parsley, linguine, parmesan cheese

Taken from www.food.com/recipe/light-and-creamy-chicken-tomato-linguine-387923 (may not work)