Grab just 5 ingredients and a skillet to make this extra-easy Italian chicken dinner.
(9-oz.) pkg. refrigerated linguine
cup sliced fresh mushrooms
(26 to 28-oz.) jar tomato pasta sauce
(9-oz.) pkg. frozen cooked chicken breast strips
oz. (1/4 cup) shredded fresh Parmesan cheese
Cook linguine to desired doneness as directed on package. Drain; cover to keep warm.
Meanwhile, spray large skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add mushrooms; cook and stir 2 minutes.
Add pasta sauce and chicken; mix well. Bring to a boil. Reduce heat to medium-low; simmer 5 minutes, stirring occasionally or until hot. Serve sauce over linguine. Sprinkle with cheese.
Try fettuccine in place of linguine.
Refrigerated pasta cooks in less than half the time needed for dry pasta, making it perfect for fast meals.
Serve the linguine with Italian blend salad greens tossed with a vinaigrette and sourdough bread. For dessert, spoon mascarpone cheese into canned or fresh apricot halves and drizzle with a bit of amaretto. Garnish with broken walnuts and serve with espresso.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 3 Other Carbohydrate; 1 1/2 Very Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.