Rosemary Chicken Linguine Skillet

Prep Time:

10 min

Cook Time:

20 min

Total Time:

30 min

Servings:

Experience rustic charm with this Rosemary Chicken Linguine Skillet, featuring tender chicken, aromatic rosemary, and al dente linguine cooked together in a single skillet for a simple yet satisfying meal.

Ingredients

3/4 lb boneless, skinless chicken breast halves, cut into thin strips
1 package (4.7 oz) PASTA RONI® Chicken & Broccoli
1 ½ cups baby carrots
1/2 tsp dried rosemary leaves, crushed
3/4 cup green onion tops, cut into 1-inch pieces
1 tbsp margarine, butter or spread with no trans fat
1 ⅔ cups water
1/4 cup milk
1 tbsp margarine or butter

How to make it

1

In large skillet, melt 1 tbsp margarine over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until browned. Add 1 ⅔ cups water, 1/4 cup milk and 1 tbsp 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.