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Heat olive oil in a large skillet. Add ground chicken,
onion and garlic. Cook until meat is browned. Add mushrooms
and cook until soft. Drain off any excess fat.
Add
basil, oregano and tomatoes. Bring to a boil, reduce
heat and simmer, uncovered for 20 minutes.
Mix
evaporated milk and cornstarch together. Stir in to
the tomato sauce and heat.
Meanwhile,
cook linguini pasta. Drain and add to the tomato mixture,
along with Parmesan cheese. Season with salt and pepper.
Toss
and serve. Top with additional Parmesan cheese. Makes
4 servings.
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