• 1 can (14 oz.) chicken broth
• ½ c. water
• 8 oz. dry linguine, uncooked
• 1 jar (16 oz.) light Alfredo pasta sauce
• ¼ c. chopped fresh basil
• ¼ t. garlic powder
• 1/8 t. ground black pepper
• 1 can (14.5 oz.) diced tomatoes with basil, garlic and oregano, drained
Heat broth and water in large skillet over medium-high heat until simmering. Add linguine. Cover, reduce heat and simmer 10 minutes until linguine is tender, stirring occasionally. Stir in Alfredo sauce, basil, garlic powder, pepper and drained tomatoes. Cook 2 minutes more or until hot.
