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Print this Recipe    Linuine Basil Cream

Linguini with Basil Cream Sauce

2 chicken boneless breasts - cut into bite size chunks
1 T. butter or margarine
garlic salt/pepper
1 T. olive oil
1/4 c. diced onion
1/2 tsp. minced garlic
1/2 tsp. dried thyme
1 T. dried basil
1 can chicken broth
4 oz plain non-fat yogurt
4 oz lite sour cream
1 T cornstarch
salt/pepper
linguini (enough for 4 people)
1 cup grated parmessan or romano cheese

Sprinkle chicken with garlic salt and pepper to season. Saute
chicken in butter over medium heat in medium skillet. Remove
chicken and set aside. Add 1 T. olive oil to skillet and heat to
medium, add onion, garlic, thyme and basil. Saute till onion is
soft. Add chicken broth, bring to a low boil.

Meanwhile, in small bowl, whisk the yogurt, sourcream and cornstarch,
then add to low boiling broth mixture cook for 5 minutes or till
thickened. Add salt and pepper to taste. Let simmer 10 minutes.
Cook linguini according to package directions. Serve linguini on
plate or pasta bowl, add sauce, then top with chicken, then generous
amount of grated cheese.

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