Linguine with Chicken, Spinach and Mushrooms
1 lb. chicken cutlets
8 oz. mushrooms
1 medium onion, diced
1 medium bunch spinach, tough stems removed, chopped
1 16-oz. pkg. linguine
Salt
Salad oil
1 13-3/4- to 14-1/2 oz. can chicken broth
3/4 of an 8-oz. pkg. light cream cheese
1 tsp coarsely ground black pepper
Cut chicken cutlets crosswise into thin strips. Thinly slice mushrooms.
In saucepot, prepare linguine as label directs; drain. Return to
saucepot and keep warm.
Meanwhile, in nonstick 12-inch skillet, over medium-high heat, in 1
tablespoon hot salad oil, cook chicken and 3/4 teaspoon salt until
chicken is lightly browned and just looses its pink color throughout,
about 5 minutes. Remove chicken to bowl.
In drippings remaining in skillet and one more tablespoon hot salad
oil, cook onion until almost tender, about 5 minutes. Add mushrooms
and 1/4 teaspoon salt. Cook until onion and mushrooms are golden.
Add chicken broth and cream cheese. Over high heat, heat to boiling,
stirring until cream cheese melts. Boil 2 minute. Stir in chicken,
spinach and black pepper. Heat through. Toss linguine with chicken
mixture.
Makes 6 main dish servings 515 calories each.
This sounds good to me--I hope some of you think so too.
Sherri
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