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Chicken Linguine Alfredo
Prep 30min
Total30min
Ingredients14
Servings6
Ingredients
8oz uncooked linguine
2teaspoons butter or margarine
2tablespoons finely chopped shallot
1clove garlic, finely chopped
1pint (2 cups) fat-free half-and-half
3tablespoons Gold Medal™ all-purpose flour
1/2cup reduced-fat sour cream
1/4cup shredded fresh Parmesan cheese
1/2teaspoon salt
1/8teaspoon white pepper
1 1/4lb chicken breast strips for stir-fry
1jar (7 oz) roasted red bell peppers, drained, thinly sliced
1/3cup shredded fresh Parmesan cheese
2tablespoons chopped fresh parsley
Directions
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1
In 4-quart Dutch oven, cook linguine as directed on package. Drain; rinse with hot water. Return to Dutch oven to keep warm.
2
Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add shallot and garlic; cook and stir 1 minute. In medium bowl, beat half-and-half and flour with wire whisk; add to saucepan. Heat to boiling, stirring frequently. Beat in sour cream with wire whisk. Reduce heat to low; cook 1 to 2 minutes or until heated. Remove from heat; stir in 1/4 cup cheese, the salt and pepper.
3
Heat 12-inch nonstick skillet over medium-high heat. Add chicken; cook about 5 minutes, stirring frequently, until no longer pink in center.
4
Add chicken, bell peppers and sauce to linguine; stir to mix. Cook over low heat until hot. Garnish each serving with cheese and parsley.
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Balance the amount of food you eat with the amount of activity you get each day. On days when you are less active, eat less. Eat a variety of foods, and keep portion size moderate.
Tip Instead of slicing the peppers with a knife, you can also cut them into slices with kitchen scissors.
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