Rosemary Chicken Linguine Skillet

Rosemary Chicken Linguine Skillet

(30 Ratings)
Recipe Yield: 4 Servings


  • 1 tablespoon margarine, butter or spread with no trans fat
  • 3/4 pound boneless, skinless chicken breast halves, cut into thin strips
  • 1-2/3 cups water
  • 1/4 cup milk
  • 1 tablespoon margarine or butter
  • 1 package (4.7 ounces) PASTA RONIĀ® Linguine with Chicken & Broccoli
  • 1-1/2 cups baby carrots
  • 1/2 teaspoon dried rosemary leaves, crushed
  • 3/4 cup green onion tops, cut into 1-inch pieces

Preparation Steps

  1. In large skillet, melt 1 tablespoon margarine over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until browned. Add 1 2/3 cups water, 1/4 cup milk and 1 tablespoon margarine to skillet. Bring to a boil.
  2. Slowly stir in pasta, seasonings, carrots and rosemary; return to a boil. Reduce heat to medium. Gently boil uncovered, 9 to 10 minutes, or until pasta is tender, stirring frequently.
  3. Stir in green onions. Remove skillet from heat. (Sauce will be thin.) Let stand 3 to 5 minutes for sauce to thicken.