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Chicken and Sweet Pepper Linguine Alfredo

Makes: 4 servings
Serving size: 1 1/3cups Yield: 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 364,
  • Fat, total (g) 12,
  • chol. (mg) 54,
  • sat. fat (g) 5,
  • carb. (g) 43,
  • Monosaturated fat (g) 2,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 5,
  • sugar (g) 6,
  • pro. (g) 24,
  • vit. A (IU) 1118,
  • vit. C (mg) 56,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 9,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 485,
  • Potassium (mg) 623,
  • calcium (mg) 162,
  • iron (mg) 2,
  • Vegetables () 1,
  • Starch () 3,
  • Lean Meat () 2,
  • Fat () 2,
  • Mark as Free Exchange () 0,
  • Carb Choice () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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