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Chicken primavera with linguine



  • 1 ounce uncooked linguine or fettuccine
  • 1 ounce (16-oz.) jar alfredo pasta sauce
  • 1 pound chicken breast strips
  • 1/2 cup fresh baby carrots (quartered)
  • 1/4 cup milk
  • 1 cup medium red bell pepper (cut into bite-sized strips)
  • 1 cup (9-oz.) pkg. frozen peas
  • 1 cup sliced fresh mushrooms
  • 3 tablespoon 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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