Chicken-Linguine Primavera

By Lv2Cook

Ingredients

• 1/2 pound skinned, boned chicken breast cut into bite-size pieces
• 1/3 cup all-purpose flour
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 tablespoon olive oil
• Cooking spray
• 1 cup broccoli florets
• 1 cup sliced yellow squash
• 1/3 cup diagonally sliced carrot
• 2 garlic cloves minced
• 2 tablespoons chopped fresh basil
• 8 cherry tomatoes halved
• 1/2 cup no-salt-added chicken broth
• 1/3 cup dry white wine
• 2 cups hot cooked linguine (about 4 ounces uncooked pasta)
• 1/4 cup (1 ounce) grated fresh Parmesan cheese

Preparation

Step 1

Dredge chicken in flour. Sprinkle with salt and pepper.

Heat oil in a large nonstick skillet coated with cooking spray over medium heat until hot. Add chicken; stir-fry 4 minutes or until browned. Add broccoli, squash, carrot, and garlic; stir-fry 2 minutes. Stir in basil and tomatoes. Spoon mixture into a large bowl; set aside.

Add broth and wine to skillet, scraping pan to loosen browned bits; bring to a boil. Add broth mixture and pasta to chicken mixture; toss. Sprinkle with cheese.

Serving Size: 1 1/4 cups chicken mixture and 2 tablespoons cheese