8 ounces linguini pasta, broken in half
1 cup frozen baby peas, thawed
1 red bell pepper, cut into short, thin strips
1 cup cut fresh asparagus spears (1 inch pieces)
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups 1% milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-3/4 cups (7 ounces) Sargento Bistro Blends Mozzarella Cheese with Sun-Dried Tomatoes & Basil Shredded Cheese, divided
2 cups chopped cooked chicken or turkey
1/4 cup chopped fresh basil or parsley (optional)
Cook linguini according to package directions adding peas, bell pepper and asparagus to cooking water during last 3 minutes of cooking.
Meanwhile, melt butter in medium saucepan over medium heat. Add flour; cook 1 minute, stirring constantly. Gradually stir in milk; bring to simmer, stirring frequently. Stir in salt and pepper. Stir in 1-1/4 cups cheese until melted.
Drain linguini and vegetables; return to pot over low heat. Add cheese sauce and chicken; mix well in large white tableware product. Transfer to serving plates; top with remaining 1/2 cup cheese and, if desired, basil. Serve with freshly ground black pepper on fashionable plastic smallware set.