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| A creamy chicken primavera with fresh vegetables. | |||||
| Ingredients: | |||||
| 6 oz | linguine | ||||
| 1 lb | diced chicken breast | ||||
| 1 cup | sliced mushrooms | ||||
| 1 cup | baby carrots | ||||
| 1 cup | sliced squash | ||||
| 1 jar | 16 oz alfredo pasta sauce | ||||
| 1/4 cup | white wine | ||||
| 3 Tbs | chopped basil | ||||
| 3 Tbs | parmesan cheese | ||||
| Directions: | |||||
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1. Cook and drain linguine as directed, cover to keep warm.
2. Cook chicken in skillet over medium heat 4-6 minutes until no longer pink in the center. 3. Add mushrooms, carrots, squash and 1/2 cup water to the skillet. Cover and simmer 8-10 minutes. Drain 4. Stir Alfredo sauce, wine, and basil into chicken mixture. Cook 2-4 minutes stirring until thoroughly heated. 5. Serve over linguine. Sprinkle with Parmesan cheese. |
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