Description
A recipe for 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)

Preparation
Preparation Time: 15 minutes | Cooking Time: 15 minutes

1. Cook linguini according to package directions adding peas, bell pepper and asparagus to cooking water during last 3 minutes of cooking.

2. 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.

3. 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.

Nutrition
no information available

Serves
Serves: 4

Variations
no information available