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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.