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Primavera Chicken Recipe

Photo by: Taste of Home

66% would make again

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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

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4 Servings
Prep: 15 min. Cook: 25 min.

Ingredients

1-1/3 pounds boneless skinless chicken breast, cut into strips
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 tablespoons Crisco® Pure 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

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: 1 serving (1-1/2 cups) equals 560 calories, 35 g fat (12 g saturated fat), 54 mg cholesterol, 748 mg sodium, 52 g carbohydrate, 5 g fiber, 16 g protein.

Primavera Chicken published in Taste of Home February/March 2005, p28

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