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chicken and sweet pepper linguine alfredo recipe

Written on Friday, September 30, 2016 | 11:37:00 AM




makes: 4 servings (1 1⁄3 cups each)

Preparation time : 25 minutes 

Ingredients : 
- 6 ounces dried whole wheat linguine
- 2 teaspoons canola oil
- 1 medium red sweet pepper, cut into thin strips
- 2 medium zucchini and/or yellow summer squash, halved lengthwise and sliced (about 2½ cups)
- 8 ounces packaged chicken stir-fry strips*
- 1 10-ounce container refrigerated light Alfredo pasta sauce
- 1⁄3 cup finely shredded Parmesan, Romano, or Asiago cheese (optional)
- 2 teaspoons snipped fresh thyme
- 1⁄8 teaspoon freshly ground black pepper

Preparation Method :
1) Break linguine in half. Cook linguine according to package directions; drain. Return to hot pan; cover and keep warm.

2) Meanwhile, heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add sweet pepper; cook and stir for 2 minutes. Add zucchini; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove from skillet.

3) Add remaining 1 teaspoon oil to skillet. 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.

*test kitchen tip: If you prefer, cut skinless, boneless chicken breast halves into thin strips.

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