Crab Linguine

• 1 (8 ounce) package linguine pasta
• 1 3/4 cups water
• 1/2 cup onion, diced
• 1/4 cup butter
• 1 1/2 tablespoons chicken bouillon granules
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried parsley
• 1/8 teaspoon dried oregano
• 1/4 teaspoon ground black pepper
• 1 (12 ounce) package imitation crabmeat, diced
• 1 cup whipping cream
• 1/2 cup shredded Swiss cheese

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
2. Bring water, onion, butter, chicken bouillon granules, lemon juice, garlic powder, parsley, oregano, and pepper to a boil in a skillet over medium-high heat. Reduce heat to medium-low and continue to simmer until the liquid is reduced, about 10 minutes, then add the imitation crabmeat, and cook for 2 more minutes. Stir in the whipping cream and Swiss cheese until combined. Serve cream sauce over prepared pasta.

linguine pasta, water, onion, butter, chicken bouillon granules, lemon juice, garlic, parsley, oregano, ground black pepper, imitation crabmeat, whipping cream, swiss cheese

Taken from www.allrecipes.com/recipe/213609/crab-linguine/ (may not work)