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Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Using kitchen scissors, cut linguine in half. Cook linguine according to package directions; drain. Return to hot pan; cover and keep warm.

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  • Meanwhile, coat a large skillet with nonstick cooking spray. Preheat skillet over medium-high heat. Add sweet pepper; cook and stir for 2 minutes. Add squash; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove from skillet.

  • Add chicken to skillet. Cook and stir for 2 to 3 minutes or until no longer pink. Return vegetables to skillet. Stir in pasta sauce; heat through.

  • Add chicken-vegetable mixture, cheese (if desired), and thyme to cooked linguine; toss gently to coat. Sprinkle with black pepper.

*Test Kitchen Tip:

If you prefer, cut skinless, boneless chicken breast halves into thin strips.

Nutrition Facts

371 calories; fat 11g; cholesterol 66mg; saturated fat 5g; carbohydrates 43g; insoluble fiber 7g; sugars 5g; protein 26g; vitamin a 1117.6IU; vitamin c 54.9mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 7.1mg; vitamin b6 0.6mg; folate 44.4mcg; vitamin b12 0.2mcg; sodium 461mg; potassium 467mg; calcium 151.5mg; iron 2.7mg.
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