Chicken and Sweet Pepper Linguine Alfredo

Ingredients

  • - ounce package refrigerated whole wheat linguine
  • medium red sweet pepper, seeded and cut into thin strips
  • medium zucchini and/or yellow summer squash, halved lengthwise and sliced (about 2-1/2 cups)
  • ounces packaged chicken stir-fry strips*
  • 10 - ounce container refrigerated light Alfredo pasta sauce
  • 1/3 cup finely shredded Parmesan, Romano, or Asiago cheese (optional)
  • teaspoons snipped fresh thyme
  • 1/8 teaspoon freshly ground black pepper
 

Directions

  1. Using kitchen scissors, cut linguine in half. Cook linguine according to package directions; drain. Return to hot pan; cover and keep warm.
  2. Meanwhile, coat a large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add sweet pepper; cook and stir for 2 minutes. Add squash; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove from skillet.
  3. Add chicken to skillet. Cook and stir for 2 to 3 minutes or until no longer pink. Return vegetables to skillet. Stir in pasta sauce; heat through.
  4. Add chicken-vegetable mixture, cheese (if desired), and thyme to cooked linguine; toss gently to coat. Sprinkle with black pepper.
 

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