Chicken Linguine Alfredo
|For alfredo sauce|
|Finely chopped shallot||2 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|All purpose flour||3 Tablespoon|
|Sour cream||1⁄2 Cup (8 tbs)|
|Grated parmesan cheese||1⁄2 Cup (8 tbs)|
|White pepper||1⁄8 Teaspoon|
|For linguine mixture|
|Uncooked linguine||8 Ounce|
|Chicken breast strips||1 1⁄4 Pound (For Stir-Fry)|
|Fat free half and half||1 Pint (2 Cup)|
|Roasted red bell peppers||7 Ounce, drained, thinly sliced (1 Jar)|
|Shredded parmesan cheese||1⁄3 Cup (5.33 tbs)|
|Chopped fresh parsley||2 Tablespoon|
1 In a 2-quart saucepan,melt butter over medium heat Add shallots and garlic,cook for 1 minute stirring continuously.Remove crushed garlic from the saucepan.
2 In a medium bowl beat half-and-half along with flour with a wire whisk and add to the saucepan. Boil and stir frequently,beat in sour cream with a wire whisk.Reduce heat to low and cook for1-2 minutes.
3 Remove from the heat and stir in grated cheese,salt and white pepper.
4 In a 4-quart Dutch oven,cook linguine as directed on the package.Drain and rinse with hot water.Return to the oven to keep warm.
5 Heat a 12 inch nonstick skillet over medium-high heat add chicken and cook for about 5 minutes,stirring frequently.
6 Add chicken,bell peppers and alfredo sauce to linguine ,stir to mix.Cook over low heat until throughly heated.
7 Garnish each serving with shredded cheese and parsley befor serving.