Recipe

Linguine With Chicken Red Peppers And Yellow Squash Recipe

	Crabhappychick / All my dishes 1 year, 4 months ago Came up with this one back in my Maryland days. Pretty for a casual one-dish company dinner. (Shhhhh, if you don't tell anyone they'll never know it is low in fat and actually healthy!) Prep:15m Cook:30m Servings:6	Crabhappych
	herby smooth creamy colorful chicken pasta

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Ingredients

3 T olive oil

6 boneless skinless chicken breasts

Jane's Crazy Mixed Up salt, to taste

3 garlic cloves, minced

1/2 Vidalia onion, sliced

2 small carrote, sliced into 1/8" coins

1 large red bell pepper, seeded, cut into 1/2" squares

1 7-8 inch long yellow squash, sliced in half lengthwise, sliced into 1/8" semi-circles

1 pkg. Hidden Valley ranch dressing mix

1 heaping T. chicken soup base

1/2 c. half & half (use the fat-free if you have it around you!)

1 pt. plus 1/2 c. non-fat plain or Greek yogurt, divided

3 T. cornstarch

1 lb. linguine, cooked

Directions

Sprinkle chicken liberally with Crazy salt and saute in hot oil until browned. Remove and set aside.

To the skillet add the garlic, onion, carrots, red pepper, and squash. Saute about 5 minutes. Add ranch dressing mix, chicken soup base, half & half, and 1 pt. yogurt. Stir well, add chicken back into pan, cover and simmer about 15 minutes to allow flavors to blend.

Remove cover, remove chicken to a plate on top of the cooked linguine. To the sauce & veggies in the pan, add the remaining 1/2 c. yogurt mixed with the cornstarch. Stir into veggie mixture and continue stirring until thickened. Pour veggies and sauce over top of linguine and chicken and serve.

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