Chicken in Tarragon and Cheese Sauce

Chicken in Tarragon and Cheese Sauce
2 Tablespoons olive oil
4 chicken breasts, cut into bite-sized pieces (**sale** 20 lbs. $29.99)
¼ cup finely chopped green onions
1 can (12 ounces) evaporated milk (**sale** WF 12 oz. $0.83)
½ cup whipped cream cheese
1/3 cup grated Parmesan cheese (**sale** WF 6 oz. bag or cup $2.59)
1 teaspoon dried tarragon
1 ½ teaspoons salt
1 ½ teaspoons coarse black pepper
1 package (9 oz.) Refrigerated Linguine

Heat oil in large skillet over medium-high heat. Add chicken, and cook until chicken is no longer pink. Remove chicken from skillet and keep warm. Add onions to skillet and stir, scraping to get the brown chicken bits off the bottom of the pan. Whisk in evaporated milk, cream cheese, Parmesan cheese, tarragon, salt and pepper. Cook, whisking constantly, until sauce thickens. Stir in chicken and heat through. Prepare pasta according to package directions, pour sauce over pasta and serve immediately.

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