Linguine & Creamy Chicken Primavera |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
6 ounce(s) uncooked linguine or fettuccine |
1 pound(s) chicken breasts strips |
1 cup(s) fresh mushrooms sliced |
1 cup(s) baby carrots (quartered lengthwise) |
1/2 medium red bell pepper stripped |
9 ounce(s) frozen sugar snap peas |
16 ounce(s) alfredo pasta sauce |
1/4 cup(s) dry white wine or milk |
3 tablespoon(s) fresh basil leaves chopped |
parmesan cheese to taste |
Directions:
1. Cook and drain Linguine as directed on package. Cover to keep warm.
2. Meanwhile, spray 12 skillet with cooking spray. Heat over med burner until hot. Add chicken. Cook 4-6 min, stirring frequently, until chicken is lightly browned and no longer pink in center.
3. Add vegies and 1/2 C. water to skillet. Heat to boiling. Reduce Heat. Cover. Simmer 6-8 min or until vegies are crisp-tender. Drain. Return chicken and vegies to skillet.
4. Stir in Alfredo sauce, wine, and basil. Cook 2-4 min stirring occasionally, until mixture is thoroughly heated. Serve chicken mixture over linguine. Sprinkle with cheese.
5. Note: 8 oz Alfredo Sauce is probably enough. 490 calories.
6. Pillsbury, C'mon Over , P. 148
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