8 oz. uncooked linguine or vermicelli
3/4 c. milk
2 tbsp. flour
1/4 tsp. salt
1/8 tsp. pepper
2 boneless, skinless chicken breast halves, cut into 1/2 inch strips
4 oz. (1 1/2 c.) sliced fresh mushrooms
1 red bell pepper, cut into 1/4 inch strips
1 green bell pepper, cut into 1/4 inch strips
1 yellow bell pepper, cut into 1/4 inch strips
4 tbsp. grated Parmesan cheese
2 tsp. fresh basil, chopped

Cook linguine to desired doneness as directed on package. Drain; rinse with hot water. Meanwhile, in small bowl using wire whisk, blend milk, flour, salt and pepper until smooth. Set aside.

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken and mushrooms; stir-fry 3 minutes. Add bell peppers; stir-fry 3 to 5 minutes or until chicken is no longer pink and peppers are crisp-tender. Add milk mixture. Cook and stir 2 to 3 minutes or until thickened and bubbly. Stir in 3 tablespoon of the Parmesan cheese and basil. Add cooked linguine; toss to combine. Spoon into serving dish; sprinkle with remaining Parmesan cheese. Serve immediately. 6 (1 1/2 cup) servings.