|
Rosemary Chicken Linguine with Baby Carrots
Makes 4 servings
|
|
|
|
|
|
Ingredients
|
|
1/4
|
cup milk
|
|
2
|
tablespoons margarine or butter
|
|
1
|
(4.7-ounce) package PASTA RONI® Chicken & Broccoli Flavor with Linguine
|
|
1
|
pound boneless, skinless chicken breasts, cut into 1-inch pieces
|
|
1-1/2
|
cups fresh or frozen baby carrots, thawed
|
|
1/4
|
teaspoon dried rosemary, crushed
|
|
|
|
|
|
|
|
Prep Time
|
5 minutes
|
|
Cook Time
|
15 minutes
|
|
|
|
|
|
|
1. In large saucepan, bring 1-2/3 cups water, milk and margarine to a boil.
|
|
2. Stir in pasta, chicken, carrots, rosemary and Special Seasonings; return to a boil. Reduce heat to medium. Gently boil uncovered, 9 to 10 minutes or until pasta is tender, stirring occasionally. Let stand 5 minutes before serving.
|
|
|
|
© The Golden Grain Company®
|
|
|
Nutrients per Serving
|
|
Calories
|
322
|
|
Total Fat
|
9 g
|
|
Cholesterol
|
68 mg
|
|
Carbohydrate
|
27 g
|
|
Protein
|
32 g
|
|
Sodium
|
546 mg
|
|
|
|
|
|
|
|
|
Click here for printable version