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Chicken Alfredo Primavera




Source of Recipe


BBR


Recipe Introduction


copied from Journal Inquirer


List of Ingredients




8 ounces linguini pasta, broken in half
1 cup frozen peas, thawed
1 red bell pepper, cut into short, thin strips
1 cup cut fresh asparagus spears (I-inch pieces)
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups 1 percent milk
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 3/4 cups (7 ounces) shredded cheese such as Sargento Bistro Blends Mozzarella Cheese with Sun-Dried Tomatoes & Basil, divided
2 cups chopped cooked chicken or turkey*
1/4 cup chopped fresh basil or parsley (optional)



Recipe



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. Transfer to serving plates; top with remaining 1/2 cup cheese and, if desired, basil. Serve with freshly ground black pepper. Serves four.

*My notes: I used 2 larger size, boneless chicken breast halves, cut into small cubes, then sautéed in a little olive oil and tablespoon of butter just until thoroughly cooked.