Linguine with Creamy Chicken Primavera

Carrots, peppers and peas lend lovely color to a rich pasta dish.

  • Prep Time 30 min
  • Total Time 0 min
  • Servings 6

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/6 of Recipe
Calories
490
(
Calories from Fat
245),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
16g,
16%
),
Cholesterol
120mg
120%;
Sodium
490mg
490%;
Total Carbohydrate
34g
34%
(Dietary Fiber
3g
3%
  Sugars
5g
5%
),
Protein
28g
28%
;
% Daily Value*:
Vitamin A
100%;
Vitamin C
32%;
Calcium
22%;
Iron
16%;
Exchanges:
2 Starch; 1 Vegetable; 2 1/2 Very Lean Meat; 5 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.