Chicken and Sweet Pepper Linguine Alfredo

By á-174535

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

Details

Servings 4
Adapted from bhg.com

Preparation

Step 1

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.

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