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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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