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

4 tbsp. grated Parmesan cheese 2 tsp. basil, chopped fresh

Cook linguini 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 non-stick skillet with non-stick cooking spray. Heat over medium-high heat until hot. Add chicken and mushrooms; stir-fry 3 minutes. Add bell peppers; stir-fry 3 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 tablespoons of the parmesan cheese and basil. Add cooked linguini; toss and combine. Spoon into serving dish; sprinkle with remaining Parmesan cheese. Serve immediately.

Makes 6 servings.