Linguine with Creamy Chicken Primavera

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

  • prep time 30 min
  • total time
  • ingredients 9
  • servings 6

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. 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/6 of Recipe
    Calories
    490
    (
    Calories from Fat
    245),
    % Daily Value
    Total Fat
    27g
    27%
    (Saturated Fat
    16g,
    16%
    ),
    Cholesterol
    120mg
    120%;
    Sodium
    490mg
    490%;
    Total Carbohydrate
    34g
    34%
    (Dietary Fiber
    3g
    3%
      Sugars
    5g
    5%
    ),
    Protein
    28g
    28%
    ;
    % Daily Value*:
    Vitamin A
    100%;
    Vitamin C
    32%;
    Calcium
    22%;
    Iron
    16%;
    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.
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