Creamy Chicken and Garlic Linguine

This creamy sauce is reminiscent of a garlicky, Alfredo-style sauce, but without the heavy cream. Yes, you do start the dish by whipping up a quick butter-flour roux (which happens in 1 minute), but there are just 2 tablespoons of butter for 6 servings. Also, I used 2% milk, but you can certainly use 1% or skim. 

Don't skip the roux: I'm serious here - it takes just 1 minute and the butter melts into the dish (and on your tongue), creating a more satisfying experience with every bite. Know this: satisfying meals eliminate post-meal cravings - 100% of the time. 

About the linguine: It's gluten-free! But these aren't your average gluten-free noodles. I used Palmini, made from hearts of palm. With just 15 calories per serving, gluten-free isn't the only reason to swap these noodles into your regular routine. One serving also has zero sugar and just 3 grams of carbs. Growing up, I ate hearts of palm straight from the can (sometimes I still do), so I'm thrilled that it's evolved into something that meets our ever-changing foodie demands (we want what we want, without compromise). 

Creamy Chicken and Garlic Palmini

1 tablespoon olive oil

1 1/4 pounds boneless, skinless chicken breasts, cut into 1-inch pieces

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

2 cups milk (I used 2%)

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 cup grated parmesan cheese, plus more for serving if desired

16 ounces Palmini linguine, rinsed and drained, or cooked linguine of choice (cook traditional, flour-based linguine slightly underdone so you can finish it in the sauce)

Salt and freshly ground black pepper to taste

Fresh basil leaves, optional

Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, stirring frequently. Remove the chicken from the pan and set aside.

Melt the butter in the same skillet over medium heat. When the butter is bubbly, whisk in the flour. Whisk until blended and smooth. Whisk in the milk and bring to a simmer. Whisk in the garlic powder and onion powder. Simmer for 5 minutes, until the mixture thickens. Whisk in the cheese and stir until the cheese melts. Stir in the Palmini (or cooked linguine of choice) and chicken and simmer for 3 to 5 more minutes, until the Palmini is heated through, stirring occasionally. Season to taste with salt and black pepper.

Serve with extra parmesan cheese and fresh basil leaves if desired.

Serves 6