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Linguine with Creamy Chicken Primavera

Linguine with Creamy Chicken Primavera
  • Prep 30 min
  • Total 0 min
  • Ingredients 9
  • Servings 6
Carrots, peppers and peas lend lovely color to a rich pasta dish.

Ingredients

  • 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. frozen sugar snap peas
  • 1 (16-oz.) jar Alfredo pasta sauce
  • 1/4 cup dry white wine or milk
  • 3 tablespoons chopped fresh basil

Directions

  • 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 Facts

Serving Size: 1/6 of Recipe
Calories
490
Calories from Fat
245
Total Fat
27g
42%
Saturated Fat
16g
80%
Cholesterol
120mg
40%
Sodium
490mg
20%
Total Carbohydrate
34g
11%
Dietary Fiber
3g
12%
Sugars
5g
Protein
28g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
32%
32%
Calcium
22%
22%
Iron
16%
16%
Exchanges:
2 Starch; 1 Vegetable; 2 1/2 Very Lean Meat; 5 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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