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Caper Chicken with Tomato Basil Linguine Recipe

Caper Chicken with Tomato Basil Linguine Recipe

4 servings

 

Ingredients:

8 ounces uncooked tomato basil linguine

1 pound boneless, skinless chicken breast, cut into strips

8 ounces mushrooms, sliced

1 package frozen cut broccoli, thawed

1 can water chestnuts, drained

1 can reduced-sodium fat-free chicken broth

2 tablespoons cornstarch

3 tablespoons lemon juice

1/4 diced pimientos

2 tablespoons drained capers

Salt and pepper, to taste

Method:

Arrange linguine in greased 12 x 8-inch baking dish, top with chicken and combined vegetables. Combine broth and cornstarch in medium saucepan, heat to boiling, whisking until thickened, about 1 minute. Stir in lemon juice, pimientos, and capers, season to taste with salt and pepper and pour over casserole. Bake, covered, at 350 degrees until linguine and chicken are cooked, about 40 minutes.

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