Linguine with Creamy Chicken Primavera

 

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. Green Giant® Frozen Sugar Snap Peas

1

(16-oz.) jar Alfredo pasta sauce

1/4

cup dry white wine or milk

3

tablespoons chopped fresh basil

• 1 Cook linguine as directed on package. Drain; cover to keep warm.
• 2 Meanwhile, spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 4 to 6 minutes or until chicken is lightly browned and no longer pink in center, stirring frequently.
• 3 Add mushrooms, carrots, bell pepper, sugar snap peas and 1/2 cup water to skillet. Bring to a boil. Reduce heat; cover and simmer 6 to 8 minutes or until vegetables are crisp-tender. Drain; return chicken and vegetables to skillet.
• 4 Stir in Alfredo sauce, wine and basil. Cook 2 to 4 minutes or until mixture is thoroughly heated, stirring occasionally. Serve chicken mixture over linguine. If desired, sprinkle with shredded fresh Parmesan cheese.