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Linguine with Creamy Chicken Primavera
Linguine with Creamy Chicken Primavera
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Prep Time:
30 minutes
Total Time:
Vegetables add vibrant color to a flavorful pasta dish.
Ingredients:
  • 6 oz. uncooked linguine or fettuccine
  • 1 lb. chicken breast strips for stir-frying
  • 1 cup sliced fresh mushrooms
  • 1 cup fresh baby carrots, quartered lengthwise
  • 1/2 medium red bell pepper, cut into thin bite-sized strips
  • 1 (9-oz.) pkg. frozen sugar snap peas
  • 1 (16-oz.) jar Alfredo pasta sauce
  • 1/4 cup dry white wine or milk
  • 3 tablespoons chopped fresh basil
Instructions:
  • Prepare linguine according to package instructions. Once cooked, drain and cover to keep warm.
  • Spray a 12-inch nonstick skillet with cooking spray and heat over medium-high heat until hot. Add the chicken and cook for 4 to 6 minutes, stirring often, until chicken is lightly browned and cooked through.
  • In a skillet, combine mushrooms, carrots, bell pepper, sugar snap peas, and 1/2 cup water. Bring to a boil, then simmer covered for 6 to 8 minutes until vegetables are crisp-tender. Drain excess liquid, then add chicken and vegetables back to the skillet.
  • Combine Alfredo sauce, wine, and basil in the pan. Heat for 2 to 4 minutes until thoroughly warmed, stirring occasionally. Serve the chicken mixture over linguine and top with fresh Parmesan cheese, if desired.

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