Chicken Alfredo Primavera

Ingredients

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

 Preparation

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

Leave a Reply

Your email address will not be published. Required fields are marked *