Chicken Alfredo Primavera


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)

Chicken Alfredo Primavera
Chicken Alfredo Primavera


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.

Amuse Bouche Shell Plate White
Amuse Bouche Shell Plate White

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