Chicken and Sweet Pepper Linguine Alfredo

    

• Makes: 4 servings
• Serving Size: 1 1/3 cups
• Yields: 5 1/4 cups
• Start to Finish: 25 mins

Chicken and Sweet Pepper Linguine Alfredo

Ingredients

• 6
  ounces dried whole wheat linguine
• 2
  teaspoons canola oil
• 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
• 1/8
  teaspoon freshly ground black pepper

Directions

1. Break linguine in half. Cook linguine according to package directions; drain. Return to hot pan; cover and keep warm.
2. Meanwhile, in a large skillet heat 1 teaspoon of the oil 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 vegetables from skillet; set aside.
3. Heat the remaining 1 teaspoon oil in the same skillet. Add chicken; cook and stir for 2 to 3 minutes or until no pink remains. Return vegetables to skillet. Stir in Alfredo sauce; heat through.
4. Add chicken-vegetable mixture, cheese (if desired), and thyme to cooked linguine; toss gently to coat. Sprinkle with black pepper.

From the Test Kitchen

*TIP:

Instead of purchasing chicken stir-fry strips, cut skinless, boneless chicken breast halves into thin strips.

Nutrition Facts (Chicken and Sweet Pepper Linguine Alfredo)

Per serving: 
• 364 kcal cal., 
• 12 g fat 
• (5 g sat. fat, 
• 1 g polyunsaturated fat, 
• 2 g monounsatured fat), 
• 54 mg chol., 
• 485 mgsodium, 
• 43 g carb., 
• 5 g fiber, 
• 6 g sugar, 
• 24 g pro.
 
• Percent Daily Values are based on a 2,000 calorie diet

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