Recipe by DriveThruDodger
This recipe uses thickened skim milk as the "creamy" base. The only fat is butter and parmesan cheese used as topping. I use a rotisserie chicken from the grocery store for the meat. I prepare everything before cooking. It makes it much easier.
- 3 tablespoons butter
- 1⁄4 cup onion, finely chopped
- 1 garlic clove
- 2 cups skim milk
- 2 teaspoons chicken bouillon, powdered (reduce to 1 t if concerned about salt)
- 1⁄2 teaspoon basil, dried
- 1⁄2 teaspoon oregano, dried
- 1⁄2 teaspoon thyme, dried
- 1⁄2 teaspoon black pepper
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄4 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
- 1⁄4 cup parmesan cheese
Directions See How It's Made
- Add bouillon and all seasonings (except parsley) to milk. Let sit. You don't need to add salt.
- In large saucepan, saute onion in butter until tender. Add crushed garlic and saute 30 seconds.
- Add flour. Cook for 30 seconds.
- Whisk in milk mixture. Add tomatoes. Simmer until thickened. Make sure it bubbles so that flour cooks.
- Add chicken.
- Simmer a few more minutes, stirring frequently.
- Add parsley. Remove from heat and let sit for a few minutes.
- Serve over linguine topped with parmesan cheese.