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Primavera Chicken

Primavera Chicken
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
4 ServingsPrep: 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 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
© Taste of Home 2013

2 of 2

Primavera Chicken (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013