Carrots, peppers and peas lend lovely color to a rich pasta dish.
oz. uncooked linguine or fettuccine
lb. chicken breast strips for stir-frying
cup sliced fresh mushrooms
cup fresh baby carrots, quartered lengthwise
medium red bell pepper, cut into thin bite-sized strips
(9-oz.) pkg. Green Giant™ Frozen Sugar Snap Peas
(16-oz.) jar Alfredo pasta sauce
cup dry white wine or milk
tablespoons chopped fresh basil
Cook linguine as directed on package. Drain; cover to keep warm.
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.
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.
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 PER SERVING
Serving Size: 1/6 of Recipe
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 1 Vegetable; 2 1/2 Very Lean Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.