1 medium red sweet pepper, seeded and cut into thin strips
2 medium zucchini and/or yellow summer squash, halved lengthwise and sliced (about 2-1/2 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
teaspoon freshly ground black pepper
Instructions
Using kitchen scissors, cut linguine in half. Cook linguine according
to package directions; drain. Return to hot pan; cover and keep
warm.
Meanwhile, coat a large skillet with nonstick cooking spray. Preheat
skillet over medium-high heat. Add sweet pepper; cook and stir for
2 minutes. Add squash; cook and stir for 2 to 3 minutes more or
until vegetables are crisp-tender. Remove from 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.
Add chicken-vegetable mixture, cheese (if desired), and thyme to
cooked linguine; toss gently to coat. Sprinkle with black pepper.
Serving
Suggestions
Test Kitchen Tip- If you prefer, cut skinless, boneless chicken breast halves into thin strips.
Originally Submitted
12/8/2012
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