Light and Creamy Chicken Tomato Linguine

Ingredients

• 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

1. 1

   Add bouillon and all seasonings (except parsley) to milk. Let sit. You don't need to add salt.

2. 2

   In large saucepan, saute onion in butter until tender. Add crushed garlic and saute 30 seconds.

3. 3

   Add flour. Cook for 30 seconds.

4. 4

   Whisk in milk mixture. Add tomatoes. Simmer until thickened. Make sure it bubbles so that flour cooks.

5. 5

   Add chicken.

6. 6

   Simmer a few more minutes, stirring frequently.

7. 7

   Add parsley. Remove from heat and let sit for a few minutes.

8. 8

   Serve over linguine topped with parmesan cheese.