Chicken With Linguine in a White Faux Roux

"Hands down, my recipe is as good as true roux minus the flour and butter. This dish IS absolutely delish, not hard to make at all, inexpensive and nutritious too! Enjoy!"
 
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photo by DayJahView photo by DayJahView
photo by DayJahView
photo by DayJahView photo by DayJahView
photo by DayJahView photo by DayJahView
photo by DayJahView photo by DayJahView
Ready In:
20mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • 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!

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RECIPE SUBMITTED BY

Prior to my ever hearing about the movie Julie and Julia, realeased August, 2009, I came up with an idea to make 52 different Sunday dinners at my house over the course of one year. Present would always be my saintly common-law husband Peter, my beloved 29-year-old son Elijah and his ever-thoughtful girlfriend Sabrina carrying my precious grand-darling Arianna along with any family or close friends who happen to be in town. I only half realized the great challenge before me as I tended to eat a very limited diet on a day-to-day basis. Thanks to Recipezaar I've simplified this challenge somewhat with the ingredient search engine alone. While never copying anyone's recipe exactly, I've been inspired by the volume and variety of delicious-sounding dishes at my fingertips. I Thank all contributors for taking the time to share. I'm approaching week 34 tomorrow. Thus far, based on the kids' weekly ratings, I have two five stars!! I'll publish them soon. In the meantime, Happy Cooking!
 
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