Easy Linguine with Creamy Tomato Sauce

Easy Linguine with Creamy Tomato Sauce

In this recipe:

based on 2 reviews
This Looks YUMMY!
2
15 min.
prep
25 min.
total
5 Servings

Easy Linguine with Creamy Tomato Sauce is a perfect recipe to use when you are short on time but wish to make a home style meal. This one features some packaged prepared foods and few other ingredients to make a simple and delicious meal.

Ingredients

  • 1 package (9 ounces) BUITONI Refrigerated Linguine (9 oz.), prepared according to package directions
  • 1 tablespoon olive or vegetable oil
  • 4 (about 1 1/4 pounds total) boneless, skinless chicken breast halves, cut into 1/2-inch strips
  • 2 containers (15 ounces each) BUITONI Refrigerated Marinara Sauce (15 oz.)
  • 1/2 cup fat free half-and-half
  • BUITONI Refrigerated Freshly Shredded Parmesan Cheese (5 oz.)
  • Chopped fresh parsley (optional)
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HEAT oil in large, nonstick skillet over medium-high heat. Add chicken; season with salt and ground black pepper, if desired. Cook for 4 to 5 minutes or until no longer pink. Remove from skillet.



POUR sauce into same skillet; cook until heated through (do not boil). Add chicken and half-and-half; stir well. Cook, stirring occasionally, for 2 to 3 minutes or until heated through.

TOSS with pasta. Sprinkle with cheese and parsley.

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Not bad!!!!

The sauce was very creamy and delectible i enjoyed especially the way the pasta was creamy with the cheese!

- may from basingstoke

Wonderful

Absolutely magnificent!

- Laura from Houston, Texas

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Nutrition Facts

Serving Size: 1/5 of Recipe

Servings Per Recipe: 5

  • Amount Per Serving
  • Calories: 310
  • Calories from Fat: 80
  • Total Fat: 9g (14% of DV)
  • Saturated Fat: 1g (5% of DV)
  • Cholesterol: 65mg (22% of DV)
  • Sodium: 900mg (38% of DV)
  • Carbohydrates: 25g (8% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 11g
  • Protein: 30g
  • Vitamin A: 0% of DV
  • Vitamin C: 2% of DV
  • Calcium: 4% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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