Chicken & Sweet pepper Linguine Alfredo


  • 1 9 – ounce package refrigerated whole wheat linguine.
  • 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.


  1. Using kitchen scissors, cut linguine in half. Cook linguine according to package directions; drain. Return to hot pan; cover and keep warm.
  2. Meanwhile, coat a large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add sweet pepper; cook and stir for 2 minutes. Add squash; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove from skillet.
  3. Add chicken to skillet. Cook and stir for 2 to 3 minutes or until no longer pink. Return vegetables to skillet. Stir in pasta sauce; heat through.
  4. Add chicken-vegetable mixture, cheese (if desired), and thyme to cooked linguine; toss gently to coat. Sprinkle with black pepper.



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