MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken & Sweet Pepper Linguine Alfredo
 Categories: Pasta, Poultry, Sauces, Squash, Vegetables
      Yield: 4 Servings
 
      6 oz Dried whole wheat linguine
      2 ts Oil
      1 md Red bell pepper; seeded, in
           - thin strips
      2 md Zucchini and/or yellow
           - summer squash; halved
           - lengthwise, sliced
      8 oz Packaged chicken stir-fry
           - strips *
     10 oz Container refrigerated
           - Alfredo pasta sauce
    1/3 c  Fine shredded Parmesan,
           - Romano, or Asiago cheese
      2 ts Snipped fresh thyme
    1/8 ts Fresh ground black pepper
 
  Break linguine in half. Cook linguine according to package
  
  directions; drain. Return to hot pan; cover and keep warm.
  
  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.
  
  Better Homes & Gardens | October 2014
  
  MM Format by Dave Drum - 31 October 2014
  
  Uncle Dirty Dave's Archives
 
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