Creamy Pesto Chicken with Linguine (meatless)
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1-pound linguine pasta | For vegan: use vegan pasta |
| 2 tablespoons olive oil | |
| 3 cloves garlic, minced | |
| 2 tablespoons all-purpose flour | |
| 1 cup low sodium vegan chicken broth | |
| 1 (14 oz.) can fat free evaporated milk | Or half and half. For vegan: use vegan cream cheese |
| 1/2 cup pine nuts | |
| 1/4 cup nonfat milk | For vegan: use soy milk |
| 1/2 teaspoon ground black pepper | |
| 1 cup grated Parmesan cheese | For vegan: use vegan Parmesan cheese |
| 2 cups fresh basil | Wash and trim before processing |
| 2 1/2 pounds meatless chicken, diced |
Directions:
| Steps: | Directions: | Critical Control Point / Quality Assurance |
| 1 | Bring a large pot of water to a boil. Add linguine pasta | Cook for 8 to 10 minutes, or until al dente; drain |
| 2 | In a large skillet, heat oil over medium heat. Add diced chicken. Cook until lightly browned. Add garlic and stir. Stir in flour, and stir | |
| 3 | Over medium high heat add chicken broth and evaporated milk to large skillet. | Cook 6 to 8 minutes, stirring occasionally until thick and bubbly |
| 4 | In a small food processor, add pine nuts, nonfat milk, black pepper, Parmesan cheese and fresh basil; Add to sauce. | Process until smooth |
| 5 | Bring to slow boil. Reduce heat and simmer 15 minutes. Stirring occasionally. | Cook until internal temperature reaches Heat chicken to 165 degrees for 15 seconds. |
| 6 | Combine with linguine and serve hot. |
