Creamy Chicken Linguine

• 12 ounces uncooked linguine
• 3/4 lb boneless skinless chicken breast, cubed or cut into thin strips
• 3 teaspoons olive oil, divided
• 2 cloves garlic, minced
• 1/2 lb fresh mushrooms, sliced
• 1 teaspoon flour
• 1/2 teaspoon dried basil
• 1 pinch crushed red pepper flakes
• 1/4 teaspoon pepper
• 1 1/4 cups fat-free evaporated milk
• 3/4 cup frozen peas, thawed
• 2 teaspoons reduced-fat sour cream
• 2 teaspoons chopped green onions
• parmesan cheese

1. Begin cooking linguine according to package directions.
2. Add 2 teaspoons oil and cubed chicken to large nonstick skillet over medium-high heat; cook until chicken is cooked through and lightly browned.
3. With slotted spoon, remove chicken from skillet, set aside.
4. Add remaining 1 teaspoon oil, garlic and mushrooms to skillet, saute until soft- approximately 3 minutes.
5. Whisk in flour, basil crushed red pepper, and pepper until thoroughly incorporated.
6. Slowly stir in evaporated milk; bring to a boil; cook, stirring constantly for 2-3 minutes, or until thickened.
7. Reduce heat to medium-low; add sour cream and peas; Cook 2 minutes.
8. Combine linguine and chicken with sauce just until heated.
9. Garnish with green onions and shredded parmesan cheese.

linguine, boneless skinless chicken breast, olive oil, garlic, fresh mushrooms, flour, dried basil, red pepper, pepper, milk, frozen peas, sour cream, green onions, parmesan cheese

Taken from www.food.com/recipe/creamy-chicken-linguine-19974 (may not work)