Ingredients
8
oz whole grain uncooked linguine
2
teaspoons butter
2
tablespoons finely chopped shallot
1
clove garlic, finely chopped
1
pint (2 cups) fat-free half-and-half
3
tablespoons all-purpose flour
1/2
cup reduced-fat sour cream
1/4
cup shredded fresh Parmesan cheese
1/2
teaspoon salt
1/8
teaspoon white pepper
1
lb chicken breast strips for stir-fry
1
jar (7 oz) roasted red bell peppers, drained, thinly sliced
1/3
cup shredded fresh Parmesan cheese
2
tablespoons chopped fresh parsley
Preparation
In 4-quart Dutch oven, cook linguine as directed on package. Drain; rinse with hot water. Return to Dutch oven to keep warm.
Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add shallot and garlic; cook and stir 1 minute. In medium bowl, beat half-and-half and flour with wire whisk; add to saucepan. Heat to boiling, stirring frequently. Beat in sour cream with wire whisk. Reduce heat to low; cook 1 to 2 minutes or until heated. Remove from heat; stir in 1/4 cup cheese, the salt and pepper.
Heat 12-inch nonstick skillet over medium-high heat. Add chicken; cook about 5 minutes, stirring frequently, until no longer pink in center.
Add chicken, bell peppers and sauce to linguine; stir to mix. Cook over low heat until thoroughly heated. Garnish each serving with cheese and parsley.
