1. Add bouillon and all seasonings (except parsley) to milk. Let sit. You don't need to add salt. 2. In large saucepan, saute onion in butter until tender. Add crushed garlic and saute 30 seconds. 3. Add flour. Cook for 30 seconds. 4. Whisk in milk mixture. Add tomatoes. Simmer until thickened. Make sure it bubbles so that flour cooks. 5. Add chicken. 6. Simmer a few more minutes, stirring frequently. 7. Add parsley. Remove from heat and let sit for a few minutes. 8. Serve over linguine topped with parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
