Carrots, peppers and peas lend lovely color to a rich pasta dish.
Linguine with Creamy Chicken Primavera
- Prep Time 30 min
- Total 0 min
- Servings 6
- Ingredients 9
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
Instructions
-
Step1Cook linguine as directed on package. Drain; cover to keep warm.
-
Step2Meanwhile, 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.
-
Step3Add 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.
-
Step4Stir 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
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
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