Chicken With Linguine In A Faux Roux

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 boneless skinless chicken breasts
• 2 tablespoons oyster sauce
• 1 tablespoon olive oil
• 10 garlic cloves (thinly sliced)
• 2 cups celery (thinly sliced)
• 2 carrots (shredded)
• 1 cup nonfat yogurt (plain)
• 1 cup skim milk
• 8 ounces mushrooms (cleaned and sliced)
• 1 teaspoon curry (hot)
• 1 teaspoon basil
• 1/2 teaspoon pepper
• 10 1/2 ounces 98% fat free condensed cream of celery soup (one can)
• 13 1/4 ounces whole wheat linguine

Recipe

• 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!