LINGUINE WITH CREAMY CHICKEN PRIMAVERA

Linguine with Creamy Chicken Primavera image

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

Provided by By Betty Crocker Kitchens

Categories Entree

Yield 6

Number Of Ingredients 9

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

Steps:

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 Facts : Calories 490, Carbohydrate 34 g, Cholesterol 120 mg, Fat 5, Fiber 3 g, Protein 28 g, SaturatedFat 16 g, ServingSize 1/6 of Recipe, Sodium 490 mg, Sugar 5 g