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 no longer pink. Remove and keep warm.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 672.99 Kcal (2818 kJ) | ||
| Calories from fat | 324.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 36.08g | 56% | |
|---|---|---|---|
| Cholesterol | 125.01mg | 42% | |
| Sodium | 1247.12mg | 52% | |
| Potassium | 757.76mg | 16% | |
| Total Carbs | 49.07g | 16% | |
| Sugars | 4.74g | 19% | |
| Dietary Fiber | 6.14g | 25% | |
| Protein | 42.86g | 86% | |
| Vitamin C | 44.8mg | 75% | |
| Iron | 3.1mg | 17% | |
| Calcium | 49.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 187.73 Kcal (786 kJ) | ||
| Calories from fat | 90.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.07g | 56% | |
|---|---|---|---|
| Cholesterol | 34.87mg | 42% | |
| Sodium | 347.88mg | 52% | |
| Potassium | 211.37mg | 16% | |
| Total Carbs | 13.69g | 16% | |
| Sugars | 1.32g | 19% | |
| Dietary Fiber | 1.71g | 25% | |
| Protein | 11.95g | 86% | |
| Vitamin C | 12.5mg | 75% | |
| Iron | 0.9mg | 17% | |
| Calcium | 13.9mg | 5% | |
* 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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