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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; total fat 11g; saturated fat 5g; polyunsaturated fatg; monounsaturated fatg; cholesterol 66mg; sodium 461mg; potassium 467mg; carbohydrates 43g; fiber 7g; sugar 5g; protein 26g; trans fatty acidg; vitamin a 1118IU; vitamin c 55mg; thiaminmg; riboflavinmg; niacin equivalents 7mg; vitamin b6 1mg; folate 44mcg; vitamin b12mcg; calcium 151mg; iron 3mg.

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