Linguine & Creamy Chicken Primavera

From General Mills

Yield: 6 servings ( Serving Size: People )
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  • 6 ounce(s) Uncooked Linguine or Fettuccine
  • 1 pound(s) chicken breasts Strips
  • 1 cup(s) Fresh Mushrooms Sliced
  • 1 cup(s) Baby Carrots (Quartered Lengthwise)
  • 1/2 Medium Red Bell Pepper Stripped
  • 9 ounce(s) Frozen Sugar Snap Peas
  • 16 ounce(s) Alfredo Pasta Sauce
  • 1/4 cup(s) Dry White Wine or Milk
  • 3 tablespoon(s) Fresh Basil Leaves Chopped
  • parmesan cheese To Taste


  1. Cook and drain Linguine as directed on package. Cover to keep warm.

  2. Meanwhile, spray 12" skillet with cooking spray. Heat over med burner until hot. Add chicken. Cook 4-6 min, stirring frequently, until chicken is lightly browned and no longer pink in center.

  3. Add vegies and 1/2 C. water to skillet. Heat to boiling. Reduce Heat. Cover. Simmer 6-8 min or until vegies are crisp-tender. Drain. Return chicken and vegies to skillet.

  4. Stir in Alfredo sauce, wine, and basil. Cook 2-4 min stirring occasionally, until mixture is thoroughly heated. Serve chicken mixture over linguine. Sprinkle with cheese.

  5. Note: 8 oz Alfredo Sauce is probably enough. 490 calories.
  6. Pillsbury, "C'mon Over", P. 148
December 2011

This recipe is a personal recipe added by ZacAndAmber and has not been tested or endorsed by MyRecipes.

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