Break linguine in half. Cook linguine according to package directions; drain. Return to hot pan; cover and keep warm.
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.
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.
Add chicken-vegetable mixture, cheese (if desired), and thyme to cooked linguine; toss gently to coat. Sprinkle with black pepper.
From the Test Kitchen
Instead of purchasing chicken stir-fry strips, cut skinless, boneless chicken breast halves into thin strips.
Nutrition Facts (Chicken and Sweet Pepper Linguine Alfredo)
364 kcal cal.,
12 g fat
(5 g sat. fat,
1 g polyunsaturated fat,
2 g monounsatured fat),
54 mg chol.,
43 g carb.,
5 g fiber,
6 g sugar,
24 g pro.
Percent Daily Values are based on a 2,000 calorie diet