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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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; 11 g total fat; 5 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 66 mg cholesterol; 461 mg sodium. 467 mg potassium; 43 g carbohydrates; 7 g fiber; 5 g sugar; 26 g protein; 0 g trans fatty acid; 1118 IU vitamin a; 55 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 44 mcg folate; 0 mcg vitamin b12; 151 mg calcium; 3 mg iron;

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