CAPER CHICKEN WITH TOMATO-BASIL LINGUINE

If you cannot find tomato-basil linguine, any other flavor or plain linguine can be used.

4 entrée servings

8 ounces uncooked tomato-basil linguine

1 pound boneless, skinless chicken breast, cut into strips (1 × ½-inch)

8 ounces mushrooms, sliced

1 package (10 ounces) frozen cut broccoli, thawed

1 can (8 ounces) sliced water chestnuts, drained

1 can (13¾ ounces) reduced-sodium fat-free chicken broth

2 tablespoons cornstarch

3 tablespoons lemon juice

¼ cup diced pimientos

2 tablespoons drained capers

Salt and pepper, to taste

1. Arrange linguine in greased 12 × 8-inch baking dish; top with chicken and combined vegetables. Combine broth and cornstarch in medium saucepan; heat to boiling, whisking until thickened, about 1 minute. Stir in lemon juice, pimientos, and capers; season to taste with salt and pepper and pour over casserole. Bake, covered, at 350 degrees until linguine and chicken are cooked, about 40 minutes.

Per Serving:

Calories: 382

% of calories from fat: 11

Fat (gm): 4.7

Saturated fat (gm): 0.9

Cholesterol (mg): 69

Sodium (mg): 415

Protein (gm): 37.3

Carbohydrate (gm): 49.8

Exchanges:

Milk: 0.0

Vegetable: 1.0

Fruit: 0.0

Bread: 3.0

Meat: 3.0

Fat: 0.0