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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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You'll love the way the nutmeg in this pretty pasta dish blends with the cayenne pepper. I usually double the recipe because I like the leftovers even better! This entree is especially good serve with homemade pesto bread. -Vicky Root Greenville, Ohio Ingredients:
1-1/3 pounds boneless skinless chicken breast, cut into strips |
1 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
2 tablespoons olive oil |
1 medium sweet red pepper, julienned |
1 cup sliced fresh mushrooms |
2 green onions, chopped |
1/8 teaspoon ground nutmeg |
1/8 teaspoon cayenne pepper |
2/3 cup heavy whipping cream |
1/2 cup chicken broth |
8 ounces uncooked linguine |
2/3 cup pine nuts, toasted |
1/2 cup frozen peas, thawed |
shredded parmesan cheese, optional |
Directions:
1. 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 no longer pink. Remove and keep warm.
2. In a same skillet, saute the red pepper, mushrooms, onions, nutmeg and cayenne just until vegetables are tender. Add cream and broth. Bring to a boil; cook until sauce is reduced by a third.
3. 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 if desired. Yield: 4 servings.
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