Linguine with Chicken and Walnut Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons olive oil |
3 skinless boneless chicken breast halves, cut into 3/4-inch pieces |
1 red bell pepper, diced |
2 large shallots, chopped |
1/2 teaspoon ground nutmeg |
1/4 teaspoon cayenne pepper |
2/3 cup chopped toasted walnuts |
1/2 cup frozen peas |
2/3 cup whipping cream |
1/2 cup canned low-salt chicken broth |
1/2 pound linguine, freshly cooked |
1/3 cup grated parmesan cheese |
Directions:
1. Heat oil in heavy large skillet over high heat. Season chicken with salt and pepper. Add chicken to skillet and sauté until light brown and cooked through, about 5 minutes. Using slotted spoon, transfer chicken to plate. Add bell pepper, shallots, nutmeg and cayenne to skillet and sauté until pepper begins to soften, about 4 minutes. Mix in 1/3 cup walnuts and peas. Add cream and broth and boil until thickened to sauce consistency, about 6 minutes.
2. Mix linguine, remaining 1/3 cup walnuts and chicken into sauce. Toss until heated through. Season to taste with salt and pepper. Transfer pasta to bowl. Sprinkle with cheese and serve.
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