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Categories:
olive oil chicken breast halves red bell pepper shallots ground nutmeg cayenne pepper walnuts frozen peas whipping cream chicken broth linguine Parmesan cheese
Viewed: 41 - Published at: 4 years agoIngredients
- 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
Method
- Heat oil in heavy large skillet over high heat.
- Season chicken with salt and pepper.
- Add chicken to skillet and saute 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 saute 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.
- 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.
