Это предварительный просмотр рецепта "Chicken And Linguine Divan".

Рецепт Chicken And Linguine Divan
by Global Cookbook

Chicken And Linguine Divan
Рейтинг: 0/5
Avg. 0/5 0 голосов
 
  Порций: 4

Ингредиенты

  • 5 ounce uncooked linguine broken (1 1/3 c.)
  • 3 c. Green Giant(r) Frzn Broccoli Cuts
  • 1 c. fat-free chicken broth *see Note
  • 1/2 c. evaporated skimmed lowfat milk *see Note
  • 2 Tbsp. Pillsbury BEST(r) All Purpose or possibly Unbleached Flour
  • 1 pkt fat-free cream cheese cut into cubes* see
  • 1 tsp lemon juice
  • 1/4 tsp pepper
  • 2 c. diced cooked chicken
  • 1 ounce reduced fat Cheddar cheese (1/4 c.) shredded *

Инструкции

  1. Heat oven to 350F. Spray 1 1/2 qt casserole with nonstick cooking spray. Cook linguine to desired doneness as directed on package, adding broccoli during last minute of cooking time. Drain; return to saucepan.
  2. Meanwhile, in small saucepan, combine broth, evaporated skim lowfat milk and flour; blend well. Cook over medium heat till mix boils and thickens, stirring constantly. Stir in cream cheese, lemon juice and pepper. Cook over low heat till cream cheese is melted and mix is smooth, stirring frequently.
  3. Add in cream cheese mix and chicken to cooked linguine and broccoli; mix well. Spoon into sprayed casserole. Sprinkle with reduced-fat Cheddar cheese.
  4. Bake at 350F. for 25 to 30 min or possibly till casserole is bubbly and thoroughly heated. 4 (1 1/2 c.) servings
  5. Tablespoons(Ready in):"0:55"
  6. NOTES : Original recipe called for regular chicken broth, half and half cream, and regular cream cheese, I also used reduced fat cheddar cheese.
  7. Using MasterCook
  8. Nutritional Info, and using the 123 Success plan prior to
  9. RECIPE FACT: Classic chicken Divan consists of chicken breasts and broccoli spears in a cream sauce. This casserole varies slightly from the traditional recipe; frzn broccoli and chicken pcs are combined with a two-cheese cream sauce.
  10. INGREDIENT SUBSTITUTION:Cooked turkey can be used in place of the cooked chicken.