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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 teaspoon minced garlic
  • 1/2 teaspoon dried thyme
  • 1 T. dried basil
  • 1 can chicken broth
  • 4 ounces plain non-fat yogurt
  • 4 ounces 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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