Make a winning chicken primavera with linguine

John Clement is the latest winner of TODAY’s Home Chef Challenge, where readers go head-to-head on their best recipes. Readers voted his recipe for chicken primavera with linguine as the top pasta dish. Read more about the “avid-DIYer” here and try his winning recipe below.

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    • 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


Baking Directions:

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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