Directions:
- Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chicken in oil over medium-high heat for 8-10 minutes or until juices run clear. Remove and keep warm.
- In the same skillet, saute the red pepper, mushrooms, onions, garlic, nutmeg and cayenne just until vegetables are tender. Add cream and broth. Bring to a boil; cook until sauce is reduced by a third.
- Cook the linguine according to package directions; drain. Add the chicken, linguine, pine nuts, peas and remaining salt and pepper to sauce; heat through. Garnish with Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 698.14 Kcal (2923 kJ) | ||
| Calories from fat | 330.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.68g | 56% | |
|---|---|---|---|
| Cholesterol | 136.38mg | 45% | |
| Sodium | 1309.92mg | 55% | |
| Potassium | 828.62mg | 18% | |
| Total Carbs | 50.21g | 17% | |
| Sugars | 5.05g | 20% | |
| Dietary Fiber | 6.31g | 25% | |
| Protein | 46.87g | 94% | |
| Vitamin C | 45.7mg | 76% | |
| Iron | 3.1mg | 17% | |
| Calcium | 55.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 180.65 Kcal (756 kJ) | ||
| Calories from fat | 85.41 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.49g | 56% | |
|---|---|---|---|
| Cholesterol | 35.29mg | 45% | |
| Sodium | 338.96mg | 55% | |
| Potassium | 214.41mg | 18% | |
| Total Carbs | 12.99g | 17% | |
| Sugars | 1.31g | 20% | |
| Dietary Fiber | 1.63g | 25% | |
| Protein | 12.13g | 94% | |
| Vitamin C | 11.8mg | 76% | |
| Iron | 0.8mg | 17% | |
| Calcium | 14.2mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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