[cmsms_row data_padding_bottom=”50″ data_padding_top=”0″ data_bg_parallax_ratio=”0.5″ data_bg_size=”cover” data_bg_attachment=”scroll” data_bg_repeat=”no-repeat” data_bg_position=”top center” data_color=”default” data_padding_right=”3″ data_padding_left=”3″ data_width=”boxed”][cmsms_column data_width=”1/2″][cmsms_image align=”none” link=”https://www.bv.bm/wp-content/uploads/2018/02/Tomato-Linguini.jpg” animation_delay=”0″]2913|https://www.bv.bm/wp-content/uploads/2018/02/Tomato-Linguini-300×300.jpg|medium[/cmsms_image][/cmsms_column][cmsms_column data_width=”1/2″][cmsms_text animation_delay=”0″]Recipe description. Mouse over and click the pencil to add copy.
[/cmsms_text][/cmsms_column][/cmsms_row][cmsms_row data_padding_bottom=”50″ data_padding_top=”0″ data_bg_parallax_ratio=”0.5″ data_bg_size=”cover” data_bg_attachment=”scroll” data_bg_repeat=”no-repeat” data_bg_position=”top center” data_color=”default” data_padding_right=”3″ data_padding_left=”3″ data_width=”boxed”][cmsms_column data_width=”1/2″][cmsms_text animation_delay=”0″]1 can (14 oz each) reduced-sodium chicken broth
1/2 cup water
8 ounces dry Catelli Linguine, uncooked
1 jar (16 oz each) light Alfredo pasta sauce
1/4 cup chopped fresh basil
1/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
1 can (14.5 oz each) Hunt’s® Diced Tomatoes with Basil, Garlic and Oregano, drained
[/cmsms_text][/cmsms_column][cmsms_column data_width=”1/2″][cmsms_text animation_delay=”0″]Heat broth and water in large skillet over medium-high heat until simmering. Add linguine. Cover, reduce heat and simmer 10 minutes or until linguine is tender, stirring occasionally.Stir in Alfredo sauce, basil, garlic powder and pepper. Gently stir in drained tomatoes. Cook 2 minutes more or until hot.
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