Creamy Chicken and Linguine

8oz Linguine
1/4 cup crisco canola oil
2 boneless chicken breast halves cut up
1 onion finely chopped
2 cloves garlic
1/2 tsp salt
1/8 pepper
1/8 cayenne pepper
3 green onions
1 15oz can diced tomatoes
1 5 oz can pet evaporated milk

Cook linguine according to directions.

In a large skillet, heat crisco oil over medium heat. Add chicken, onion, and garlic. Saute until onions are soft and chicken is lightly browned. Stif in salt, pepper, and cayenne pepper. Add green onions, diced tomatoes with juice, and evaporated milk. Bring to a boil. Reduce heat and stir. Simmer 5-6 minutes. Toss with pasta and serve.

From the kitchen of April Toone