Ingredients
- 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
Preparation
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.