CHICKEN & PASTA PRIMAVERAIngredients1 oz. uncooked linguine or fettuccine1 (16-oz.) jar Alfredo pasta sauce1 lb. chicken breast strips1/2 cup fresh baby carrots (quartered)1/4 cup milk1 medium red bell pepper (cut into bite-sized strips)1 (9-oz.) pkg. frozen peas1 cup sliced fresh mushrooms3 tablespoons chopped fresh basilOptional: Parmesan cheesePreparationCook 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 heatuntil hot. Add chicken; cook for about 5 minutes or until chicken is lightly browned and no longer pink inmiddle, continuing to stir.Add carrots, peas, mushrooms, bell pepper, and 1/2 cup water to skillet. Bring it to a boil. Then turn downheat; cover and simmer for about 6 to 8 minutes or until vegetables are tender but a little crisp. Drain andreturn 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, stirringoccasionally. Serve chicken mixture over linguine. If desired, sprinkle with shredded fresh Parmesan
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