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Name: Linguine Chicken Primavera
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: not set
Ingredients: 8 oz. uncooked linguine; 1 lb. boneless skinless chicken breast halves cut into 1-inch pieces; 1 oz. ranch salad dressing mix; 1 tablespoon Butter; 1 tablespoon Garlic minced; 1 lb. Green Giant Frozen Broccoli, Carrots, Cauliflower; 1 cup Skim milk; 1/4 cup Light cream cheese (from 8-oz tub); 2 oz. shredded fresh Parmesan cheese

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INGREDIENTS

8 oz. uncooked linguine
1 lb. boneless skinless chicken breast halves ; cut into 1-inch pieces
1 oz. ranch salad dressing mix
1 tablespoon Butter
1 tablespoon Garlic ; minced
1 lb. Green Giant Frozen Broccoli, Carrots, Cauliflower
1 cup Skim milk
1/4 cup Light cream cheese ; (from 8-oz tub)
2 oz. shredded fresh Parmesan cheese

INSTRUCTIONS

1. Cook linguine to desired doneness as directed on package. Drain; cover to keep warm. 2. Meanwhile, in a resealable food storage bag, combine chicken and 2 tablespoons of the salad dressing mix; shake to coat. 3. Melt butter in 12-inch nonstick skillet over medium-high heat. Add garlic; cook 1 minute. Add chicken; cook and stir 4 to 6 minutes or until chicken is lightly browned. 4.Add frozen vegetables; cover and cook 6 to 8 minutes or until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally. 5. In small bowl, combine milk and remaining salad dressing mix; mix well. Reduce heat to medium; stir mild mixture and cream cheese into chicken mixture. Cook 1 to 2 minutes or until slightly thickened, stirring constantly. Add cooked linguine and Parmesan cheese; toss gently to mix.

NOTES

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Linguine Chicken Primavera

8 oz. uncooked linguine
1 lb. boneless skinless chicken breast halves cut into 1-inch pieces
1 oz. ranch salad dressing mix
1 tablespoon Butter
1 tablespoon Garlic minced
1 lb. Green Giant Frozen Broccoli, Carrots, Cauliflower
1 cup Skim milk
1/4 cup Light cream cheese (from 8-oz tub)
2 oz. shredded fresh Parmesan cheese

1. Cook linguine to desired doneness as directed on package. Drain; cover to keep warm. 2. Meanwhile, in a resealable food storage bag, combine chicken and 2 tablespoons of the salad dressing mix; shake to coat. 3. Melt butter in 12-inch nonstick skillet over medium-high heat. Add  garlic; cook 1 minute. Add chicken; cook and stir 4 to 6 minutes or until chicken is lightly browned. 4.Add frozen vegetables; cover and cook 6 to  8 minutes or until chicken is no longer pink and vegetables are crisp-tender, stirring occasionally. 5. In small bowl, combine milk and remaining salad dressing mix; mix well. Reduce heat to medium; stir mild mixture and cream cheese into chicken mixture. Cook 1 to 2 minutes or until slightly thickened, stirring constantly. Add cooked linguine and Parmesan cheese; toss gently to mix.

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Nutrition

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Serving Size: 1 Serving (308g)
Recipe Makes: 4 Servings

Calories: 203
Calories from Fat: 59 (29%)

Amt Per Serving		% DV

	Total Fat 6.5g	9 %
	Saturated Fat 3.5g	18 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 0.5g
Cholesterol 82.2mg		25 %
Sodium 192.1mg		7 %
Potassium 434.7mg		11 %
Total Carbohydrate 4.8g		1 %
	Dietary Fiber 0g	0 %
	Sugars, other 4.8g
Protein 29.5g		42 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 203

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