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Linguine with Creamy Chicken Primavera

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Linguine with Creamy Chicken Primavera
  • Prep 30 min
  • Total 0 min
  • Ingredients 9
  • Servings 6
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Carrots, peppers and peas lend lovely color to a rich pasta dish.
Updated Dec 23, 2009

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

  • 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

490 Calories, 27g Total Fat, 28g Protein, 34g Total Carbohydrate, 5g Sugars

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.
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