Creamy Chicken and Linguine

  • Yield: 4 to 6 servings
  • Prep: 10 minutes
  • Cook: 15 minutes


8ounces linguine
1/4cup Crisco® Pure Canola Oil
2 boneless chicken breasts, cut into bite-size pieces
1 onion, finely chopped
2 cloves garlic, minced
8ounces button mushrooms, sliced
1/2teaspoon salt
1/8teaspoon freshly ground black pepper
1/8teaspoon cayenne pepper
3 green onions, thinly sliced
1 (15-ounce) can diced tomatoes
1 (5-ounce) can PET® Evaporated Milk


  1. Cook linguine according to package directions; drain.
  2. Heat oil in a large skillet over medium heat. Add chicken, onion, garlic and mushrooms; sauté until onions are soft and chicken is lightly browned. Stir in salt, pepper and cayenne pepper.
  3. Add green onions, diced tomatoes with juice and evaporated milk; bring to a boil, reduce heat and stir. Simmer 5 to 6 minutes. Toss with pasta; serve.

Recipe courtesy of Crisco Cooking Oils.