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      May 16th Recipe: CHICKEN & PASTA PRIMAVERA

      CHICKEN & PASTA PRIMAVERA

      Ingredients

      1 oz. uncooked linguine or fettuccine

      1 (16-oz.) jar Alfredo pasta sauce

      1 lb. chicken breast strips

      1/2 cup fresh baby carrots (quartered)

      1/4 cup milk

      1 medium red bell pepper (cut into bite-sized strips)

      1 (9-oz.) pkg. frozen peas

      1 cup sliced fresh mushrooms

      3 tablespoons chopped fresh basil

      Optional: Parmesan cheese

      Preparation

      Cook linguine per directions on package. Drain; cover to keep warm.

      While the pasta is cooking, spray large skillet with nonstick cooking spray. Heat over medium-high heat

      until hot. Add chicken; cook for about 5 minutes or until chicken is lightly browned and no longer pink in

      middle, continuing to stir.

      Add carrots, peas, mushrooms, bell pepper, and 1/2 cup water to skillet. Bring it to a boil. Then turn down

      heat; cover and simmer for about 6 to 8 minutes or until vegetables are tender but a little crisp. Drain and

      return chicken and vegetables to the skillet.

      Stir in Alfredo sauce, milk and basil. Cook for 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.

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