Ingredients
6
oz. uncooked linguine or fettuccine
1
lb. chicken breast strips for stir-frying
1
cup sliced fresh mushrooms
1
cup fresh baby carrots, quartered lengthwise
1/2
medium red bell pepper, cut into thin bite-sized strips
1
(9-oz.) pkg. frozen sugar snap peas
1
(16-oz.) jar Alfredo pasta sauce
1/4
cup dry white wine or milk
3
tablespoons chopped fresh basil
Preparation
Cook linguine as directed on package. Drain; cover to keep warm.
Meanwhile, spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 4 to 6 minutes or until chicken is lightly browned and no longer pink in center, stirring frequently.
Add mushrooms, carrots, bell pepper, sugar snap peas and 1/2 cup water to skillet. Bring to a boil. Reduce heat; cover and simmer 6 to 8 minutes or until vegetables are crisp-tender. Drain; return chicken and vegetables to skillet.
Stir in Alfredo sauce, wine and basil. Cook 2 to 4 minutes or until mixture is thoroughly heated, stirring occasionally. Serve chicken mixture over linguine. If desired, sprinkle with shredded fresh Parmesan cheese.
