Linguine with Creamy Chicken Primavera

Linguine with Creamy Chicken Primavera

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

Prep Time

30

Minutes

Total Time

00

Minutes

Makes

6

servings

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.
Makes 6 servings

Nutrition Information:

1 Serving (1/6 of Recipe)
  • Calories 490
    • (Calories from Fat 245),
  • Total Fat 27g
    • (Saturated Fat 16g,),
  • Cholesterol 120mg;
  • Sodium 490mg;
  • Total Carbohydrate 34g
    • (Dietary Fiber 3g,
    • Sugars 5g),
  • Protein 28g;
Percent Daily Value*:
    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.