Rating: 3.5 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1
  • 13 Ratings
Source: Better Homes and Gardens

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Recipe Summary test

total:
25 mins
Servings:
4
Yield:
5 1/4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Break linguine in half. Cook linguine according to package directions; drain. Return to hot pan; cover and keep warm.

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  • 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.

Nutrition Facts

364 calories; fat 12g; cholesterol 54mg; saturated fat 5g; carbohydrates 43g; mono fat 2g; poly fat 1g; insoluble fiber 5g; sugars 6g; protein 24g; vitamin a 1117.6IU; vitamin c 56.1mg; thiamin 0.3mg; riboflavin 0.2mg; niacin equivalents 8.7mg; vitamin b6 0.8mg; folate 64.5mcg; vitamin b12 0.1mcg; sodium 485mg; potassium 623mg; calcium 161.5mg; iron 2.3mg.
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