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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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My DD made this and it was simple and delicious. She added fresh garlic and sliced onion because like me she loves garlic and onions and this didn't use any (except a few green onions). Ingredients:
1 1/2 lbs boneless skinless chicken breasts, cut into strips |
1 teaspoon salt, divided |
1/2 teaspoon pepper, divided |
2 tablespoons olive oil |
2 garlic cloves, minced |
1 medium sweet red pepper, julienned |
1 cup sliced fresh mushrooms |
2 green onions, chopped |
1/4 cup onion, sliced thin |
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 juices run clear. Remove and keep warm.
2. 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.
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.
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